Japanese chicken fries (tori kara-age)

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   About preparing the ingredients - for this recipe, I usually try to take ginger not fresh, but already slightly wrinkled - it gives better juice when squeezed

2. STEP 2

   

   Cut the chicken into bite-size pieces (the size of the piece is regulated by the fact that in Asian cuisine they eat with chopsticks, they do not use a knife)

3. STEP 3

   

   Peel the ginger and squeeze through a garlic press (or extract ginger juice in another way)

4. STEP 4

   

   Marinate the chicken in ginger juice with soy sauce, sake and sesame oil. If you are expecting guests, then marinate in advance; if you need to do it quickly, then absolutely calmly proceed to step 5.

5. STEP 5

   

   Heat oil for frying in a frying pan.

6. STEP 6

   

   Roll each piece of chicken in starch

7. STEP 7

   

   and fry them in boiling oil, turning occasionally, until the pieces are golden brown.

8. STEP 8

   

   Pieces removed from the pan should be blotted to remove excess oil with paper towels. Serve hot or warm.

Comments on the recipe

Anahit

28.09.2023

4.8

Magnago is a really easy dish to prepare, and I’m interested in its taste: the meat looks crispy, but what’s the consistency, I’m curious?

Irisha

28.09.2023

4.9

Natasha, how beautiful, delicious and simple everything is! But for myself, I would like to know, is the ginger very noticeable here or is it mainly an aroma??

Magnago

28.09.2023

4.6

The consistency of the meat is soft, juicy, and the crust is crispy. If anyone has tried regular chicken nuggets, the chicken in this recipe is softer and the crust is thinner (starch, not breadcrumbs). The most delicious option, in my opinion, comes not from the breasts, but from the legs, but this is a European perversion, and in Japan, as I was told, this particular dish is made precisely from the breasts. Ginger smell, Irish, there, in my opinion, not at all, or a pure minimum. But the taste is very typical.

Shura

28.09.2023

4.9

I like the fact that the meat turns out crispy and this is thanks to quick deep-frying, never breaded with starch, also an interesting technique! Then the special marinade will give the dish that same subtle Japanese taste and aroma, and you can serve it with any sauce, or side dish, vegetables, as you are used to, I personally coat the pieces of meat in corn flour (for my food this closer simply, but under no circumstances to change the dishes). I liked the recipe and I will definitely cook it, since chicken is my main meat product!

Anahit

28.09.2023

5

Magnagochka, wait for a pleasant surprise, but later

Magnago

28.09.2023

5

Shur, then try to take the corn flour as finely ground as possible. I'm afraid that a large one will be too rough for this steaming, and it might turn out to be a bad chewing crust. After all, in general, the whole point is that starch gives a thin and tender crust.

Anahit

28.09.2023

4.8

And here is Magnago’s promised surprise, since I was interested in your Tori Kara-Age, and, having chicken, I decided to cook it today according to your recipe.