East meets South in this Japanese version of fried chicken and a kinda sorta cole slaw – actually an easy pickled vegetable dish which is a perfect side dish.
Karaage fried chicken is a very popular food in Japan – it is served in restaurants similar to tapas restaurants, as a street food, a snack with beer in local bars, picked up and taken home for dinner – but it is an easy and different take on fried chicken. Recipes call for chicken thighs but I use similarly sized strips or chunks of chicken breast meat. it can also be made with firm fish, but usually when the term karaage is mentioned, it refers to chicken.
Tebasaki Karaage - is a variation. Disjointed chicken wings are used and are my favorite. Use the standard recipe using 10 wings and deep frying for – 10 minutes.
I have posted sunomono before. it is a wonderful cooling dish as a side, salad, accompaniement to fried foods, grilled foods, baked foods. Usually made with thinly sliced cucumbers, it can also be made with thinly sliced celery, radishes, and/or sweet onion. I feel like the more the merrier so I add different veggies to mine.
So enjoy your un-Southern Fried chicken and Japanese un-slaw. Good eating for parties, lunch, bento lunches, TV watching food. I have often been asked to bring my fried chicken to get-togethers. “Some ask for the regular and others ask for the Japanese. I always take half and half. It all disappears.
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4 chicken thighs or equivalent of chicken breast
2 Tbsp Sake
1 Tbsp soy sauce
1-2 tsp garlic, grated
1-2 tsp ginger, grated
1/2 cup all purpose flour
1/2 cup corn starch
salt and pepper
oil for deep frying (Unless you have allergies or family with allergies, peanut oil is the best oil for deep frying having a higher flash point. A pure vegetable oil such as Crisco is second best.)
Cut a chicken thigh into 3-4 pieces (or breast into more pieces/strips). In a medium size bowl, mix Sake, soy sauce, salt, garlic and ginger with chicken. Let it sit for 1/2-1 hour. The longer it sits, the more salty the chicken will become.
Mix flour, corn starch and some salt and pepper in another bowl. Coat marinated chicken pieces with flour mixture.
Heat oil at medium high heat (350F). Deep fry for 5-8 minutes depending on the size of meat. Drain on paper towels, serve while hot with a few squirts of fresh lemon juice.
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3 Japanese or 4 Persian cucumbers *English cukes can be used. Also thinly sliced celery and/or radishes and/or sweet onion can be added
1/4 tsp salt
3 Tbsp rice vinegar
1 Tbsp sugar
1/4 tsp soy sauce
1 tsp sesame seeds
Slice cucumbers/veggies as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
Add vinegar mixture and sesame seeds to prepared cucumbers and mix well. Chill for about 1 hour for flavors to marry and veggies to chill.