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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Japanese caramelized soy fish

The way fish is prepared in Japanese cuisine is

one of my favorites. The balance between savory and

sweet of this preparation is easy to achieve. Use any

white fish as long as it's not too flaky or flat like trout or sole.

I serve it with a little bit of arugula ( for its peppery flavor) and

some grated daikon.

(serves 2)

Ingredients:

- 3/4 lb white fish

- 1 tsp white sugar

- 2 tsp soy sauce

- 1 tbsp neutral oil (canola, grapeseed)

- freshly ground black pepper

- handful of arugula (optional)

- grated daikon (optional)

- Japanese rice (optional)

Directions:

Put a pan over medium/high heat and wait until it's hot. Add oil and fish, cook for 2 minutes (depending on its thickness, you may have to cook it for less or more). Add soy sauce and sugar, lower the heat and flip the fish over. Cook for another 2 minutes, until the sauce has thickened and is caramelizing/sticking on the fish. Sprinkle freshly ground black pepper and serve.