Spicy & Juicy Deep-fried Chicken (Kara-Age)

Posted October 26th, 2009 in Food No Comments »

I made kara-age with chicken breast the other day, and it turned out beautiful.  Normally Japanese use chicken thigh meat for kara-age.  Not only for Kara-age, actually;  Japanese eat thigh meat very often.  Yakitoki (grilled chicken on skewers), stir-fry, steam board, yakiniku etc.. thigh meat is mainly used for all of them.  On the other hand people prefer breast meat in Australia.  My in-laws don’t even eat chicken thigh, they only eat breast meat.

The reason why Japanese prefer thigh is that it’s juicier and tastier.  When you cook same dish with thigh and breast, the one with breast has less taste and is more dry.  Although thigh meat contains higher calorie and cholesterol,  Japanese still prefer it.

So, when I cook something for in-laws I have to use breast meat.  (otherwise they can’t eat)   With this recipe, the meat stays juicy and is very tasty.  The key is to marinade just 30 mins ~ 1 hour before cooking.

<Spicy & Juicy Kara-Age>

  • 300 g (1 fillet) chicken breast
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1/2 tbs soy sauce
  • 1 tbs sake (cooking wine)
  • 1/2 tsp cajun spice
  • plain flour to dust
  1. Slice chicken breast into the size you like.
  2. Place chicken meat in a bowl or plastic bag with all the other ingredients, then marinate in the fridge for 30 minutes to 1 hour.
  3. Heat oil in a pan to 165 degree (low).
  4. Coat chicken pieces with flour, and deep-fry for 3 minutes.  Turn them around, and fry another side for 3 more minutes.
  5. Remove chicken pieces from the oil.  Turn up the heat to 180 degree (high).
  6. Again, drop the chicken pieces into the hot oil.  Cook until it;s colored and crispy.
  7. Drain oil and serve with Japanese mayonnaise 🙂
The process of “twice deep-frying” gives kara-age crispy and juicy texture.  You can also use corn flour instead of plain flour.

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