Tori no Kara Age - Japanese Fried Chicken

JFC (Japanese fried chicken) or Tori no Kara Age

Recipe by Caroline Phelps

Japanese fried chicken (also known as JFC :) ) is saltier than its American relative. Using a marinade of soy and sake, and dusting the nuggets with potato starch or corn starch puts this fried chicken recipe in a league of its own. It's VERY juicy and the light and crispy batter doesn't disappoint. (Makes 10 to 12 pieces)

Ingredients

• 1 lb boneless chicken thighs with skin, cut bite size
• 1 thumb size ginger, grated
• 3 tbsp soy sauce
• 2 tbsp sake
• 1/2 Potato starch (katakuriko) or cornstarch (if you have both, potato starch is better)
• 1 tsp kosher salt (or 1/2 tsp regular salt)
• 1/4 tsp chili powder (for a little kick) *optional*
• Vegetable oil (for frying)

Cooking Directions

Combine grated ginger, soy sauce and sake in a bowl. Add chicken and toss well to coat. Marinate for at least an hour (no longer than 4 hours otherwise the chicken may lose moisture because of the salt in the soy sauce). 

In a medium size bowl, mix the potato starch, salt and chili powder. Heat the oil to 350 degrees using a temperature-controlled fryer or a thermometer. If you don't have one, test with a small piece of chicken. Coat each piece very well, shake off excess and fry in batches (don't put too many at once as doing so lowers the temperature of the oil). Cook for a few minutes, until golden brown. 

Lay chicken on paper towel and serve with lemon wedges, yuzusco or shichimi.

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Chicken Katsu Don

Chicken Katsu

Recipe by Caroline Phelps

Packed with sweetness and umami, chicken katsu is a very traditional and popular dish. Easy to prepare, it's the perfect comforting dish to share with your family. Another great dish men love to eat as well!

(4 servings)

Ingredients

• 3/4 lb boneless chicken breasts, cut in half in thickness and in size
• all purpose flour
• 3 large eggs
• panko breadcrumbs
• oil for deep-frying
• 1/2 medium size onion, thinly sliced in half moons
• handful fresh basil (or flat leaf parsley)
• 1 cup dashi stock
• 2 tsp granulated sugar
• 2 tbsp sake
• 2 tbsp soy sauce
• 2 tbsp mirin
• cooked Japanese rice

Cooking Directions

1. Dip the chicken pieces in the following order: flour, egg (use one egg) and panko.
2. Heat oil in a large pan to 350 degrees (180c).
3. In another large pan, put the sliced onions, dashi, sugar, sake, soy sauce and mirin, and simmer until onions are tender and translucent (about 5 minutes).
4. In a small bowl, whisk the remaining 2 eggs.
5. Fry chicken pieces until golden brown. Add the chicken to the onions, pour the eggs around the chicken, over the onions, and cook for a minute or two. Sprinkle basil or parsley on top, turn the heat off when eggs are cooked through.
6. Serve with rice.