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tori age
(japanese fried chicken)
The recipe name directly translates from Japanese to "fried chicken," and once you've sampled this variety, you'll find it difficult to go back to fast food fried chicken. This is served both as an appetizer or entree in Japan, and is very simple to make.
Makes 4 servings
1-1/2 lb Chicken, boned but with some skin attached
4 Tbs Soy sauce
2 Tbs Sake
1 Tbs Sugar
1 Tbs Ginger root
6 Tbs Corn starch
Peanut oil for deep-frying
1 Lemon, quartered
4 Parsley sprigs, for garnish
Cut the chicken into large
bite-sized portions.
Combine the soy sauce, sake,
sugar and ginger root juice
together in a medium-size
bowl. Place the chicken
portions in bowl; mix well so
that the chicken is evenly
covered with sauce. Set aside
to marinate for 30 minutes.
After marinading, drain the
chicken well. Dust the
chicken portions with corn
starch, then let the coating
set for a few minutes.
Heat peanut oil on high in a
wok for deep-frying (350 F).
Place several chicken portions
at a time in the hot oil and
deep-fry for about 3 minutes,
until browned and crisp.
Remove cooked pieces to a
paper towel and drain. Repeat
until all the chicken portions
have been deep-fried.
Serve the chicken on a bed of
cabbage, garnished with a
lemon quarter and parsley.
Top with a drizzle of tonkatsu
sauce. Steamed white rice may
also accompany the meal.
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