Wednesday, 25 January 2012

Japanese Crispy Nori Chicken - Toriniku no Tatsutaage 鶏肉の竜田揚げ/Karaage 唐揚げ

Japanese Crispy Nori Chicken
( Toriniku no Tatsutaage 鶏肉の竜田揚げ )
Japanese Crispy Nori Chicken
 ( Toriniku no Tatsutaage 鶏肉の竜田揚げ )
My Bento Box - Crispy Nori Chicken and
Green Beans with Sesame Dressing

There are times when I suddenly craved for fried chicken. It is one of my guilty pleasure and I am not afraid to admit it. This is one that I make quite often simply because it is delicious and by marinating the chicken in ginger juice and sake just give it such subtle sweetness and lovely flavour. The katakuriko starch produces such delicate crispy coating that just make this fried chicken so perfect and tempting. This is just  the perfect dish to packed into my bento or lunchbox.

(Serves 4)


8 large chicken thighs, skinned, boned and cut into large bite-sized pieces
3 tbsp Japanese soy sauce
3 tbsp mirin
1 tbsp sake
2 tsp fresh ginger juice (Obtained by grating fresh ginger and squeeze out the juice)
1 garlic clove, crushed
Sunflower or vegetable oil, for deep frying
60g katakuriko or potato flour
2 tbsp Aonori or nori flakes (see yakisoba for more details)
Sea salt 
lemon wedges, to serve


In a large bowl, combine the soy sauce, miring, sake, ginger juice and garlic. Add the chicken and marinate for one to two hours.

Fill a large saucepan with enough oil for deep frying and heat to 180°C or alternatively use a deep-fat fryer.
Combine the katakuriko or potato flour, aonori  and a large pinch of salt in a bowl. Remove the chicken from the marinate and wipe dry before coating it thoroughly with the flour mixture. Shake off any excess before lowering each piece into the oil. Deep-fry for 7-8 minutes, or until golden brown and crisp and the chicken is cooked through. Drain well on paper towel.

To serve, arrange the chicken on plate and garnish with lemon wedges.

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