- 250-350 grams chicken thigh (I used chicken fillet as it was on sale... :)
- 3–4 cm3 ginger (grated, use only the juice)
- 1 tbsp soy sauce (Try not to use "tamari" soy sauce here. It might be too strong for this. Let me know if you do and like it that way :) )
- 1/2 egg (I didn't know how to have only half of an egg, so I used 1 egg...)
- 1-1.5 tbsp potato starch (could not find it in my local supermarket, so used a product called Saucebinder in German)
- 1-1.5 tbsp flour
- salad oil for 2-3cm in the saucepan to be used
- Cut the chicken, put in a bowl. Add ginger juice and soy sauce, and mix well (by hand seems to be a common way). Leave 30 minutes. You can do other dishes in the meant time :)
- Remove liquid from the chicken mix. Whisk the egg and add to the chicken mix in the bowl.
- Mix the potato starch and flour in a bowl, and coat the chicken (as I had more egg than the recipe, I moved the chicken to the bowl of starch+flour mix, instead of the other way around).
- Place a couple sheets of paper towel on a plate -- You will use it later to drain the oil from the chicken
- Pour the oil in a sauce pan (2-3cm from the bottom) and heat it to 160-165°C. Put the heat down to lower medium. You want to fry the chicken slowly to cook in this first round. Carefully place the chicken and fry for 5 minutes. Japanese tend to use long cooking chopsticks for this. If you are not used to using them, perhaps a tong is a better option -- you don't want to make a splash by dropping the chicken from above... Try not do all the chicken at once. Fry the pieces in batches of 2 or even 3. More chicken in the pan, cooler the oil becomes. This makes it difficult to control the timing and may change the result.
- Take out the chicken from the oil. Use a strainer and put the chicken on to a paper towel placed on a plate to absorb the excess oil. Do all the remaining batches to cook them all.
- For the second round, heat up the oil to 180-190°C. Put the chicken back to the oil to colour the surface. This will be very quick -- in my case, it was so quick that I had to do this process one piece by piece.
It’s one of the all-time home-cooking favourites, right? :) A friend of mine who lives in Poland asked me how to make kara-age chicken. He wanted to cook it for his grandma. What a great idea! I also wanted to learn an easy way to do it in Germany, so here it is.
I failed in my first attempt (I think I’ll update and expand this post later to share lessons learned). I asked for some advice on Facebook. Overnight, I received tons of expert advice from my friends all over the world.
This recipe is based on the knowledge collected from my friends. I then adapted the recipe from my recipe book below which just had arrived from Australia in my container :): 覚えておきたい！ 料理の基本123 (Fundamentals of Cooking Ichi-Ni-San).
It is good that this recipe does not require sake or mirin. These days it’s easy to get soy sauce — even my very local German supermarket has them.
Have fun cooking und Guten Appetit!