| "KARA-AGE" (Japanese fried chicken)   Editor: Mariko |
 Crispy and juicy fried chicken is tasty, but Japanese fried chicken flavored
with soy sauce is delicious, too!Soak chicken into the seasoning well. Be careful the oil temperature when you fry.
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| Ingredients (for 2 - 3 servings) | ||
| Chicken 300g, 1 tablespoon "KATAKURIKO (potato starch)" or cornstarch, 3 tablespoons flour, 1/2 tablespoon ginger liquid, 1 tablespoon soy sauce, 1 tablespoon sake, 3-4 pieces green asparagus, salt as needed, oil as suitable  If you don't have KATAKURIKO, flour is OK.
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| Preparing | ||
| Chicken | 1. | Drain chicken and cut into 4-5cm sized. |
| 2. |   Use ginger without peeling. Grate ginger and squeeze to make 1/2 tablespoon of ginger liquid. |
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| 3. |  Mix ginger liquid, soy sauce and sake. (A) Put chicken pieces in a bowl and mix well with the sauce (A). Leave it for 15 minutes. |
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| 4. |  Take out the chicken from the sauce, and remove extra sauce with paper towel. |
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| Asparagus |  Peel the bottom of asparagus with a peeler and cut into thirds or quarters. |
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| Batter | Mix flour and KATAKURIKO. | |
| Cooking | |
| 1. | Drain of asparagus. Heat oil to 160°C. (Low-degree) and fry asparagus for 2 minutes until it becomes clear green. Remove it on a tray and sprinkle salt immediately. |
| 2. | Coat chicken with batter and beat extra powder. Deep-fry it at 170°C. After the surface becomes harder, turn it over. |
| 3. |  Repeat turning it over up to become browned and turn down the heat. Lastly, turn high heat once to make crispy. |
| 4. | Serve chicken on a plate and garnish asparagus. |
Mariko's Recommendation |
About batter: KATAKURIKO is made from potatoes. KATAKURIKO and cornstarch makes crispy deep-fried food. FLOUR, it makes soft batter.I recommend you that use blended batter, KATAKURIKO and flour because only KATAKURIKO is easy to burn. KATAKURIKO batter keep good taste even if it's cool down, and it's available for a packed lunch as well. |
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