Japanese dish-Deep fry kara age with tartar sauce

Japanese desh-Deep fry kara age with tartar sauce


I have already showed you how to make “regular” Kara age. This time I would like to make much lighter flavor Kara age. Good thing about using salt and lemon to marinate chicken is that, you can avoid having very dark burned looking chicken. Even if you happen to deep fry with a little overtime, you still can have nice beautiful piece! To give more layers of flavor, I’m serving with tartar sauce. You can enjoy traditional Japanese food in different style!

[ Ingredients ]
~ serves one ~
1 Chicken thigh, boneless skin-on
1 tsp Lemon juice
1/4 tsp Salt
1/4 tsp Black pepper
2 tbs Potato starch
1 Egg
3 Mini tomatoes
1 tsp Lemon juice
1 tbs Mayonnaise
1 bunch Parsley
1 or 2 pinch Salt
1/4 tsp Black pepper
 

 

[ Directions ]

1-
1. First prepare hardboiled egg. Place an egg into a pot and add water.
Put on the stove. After bringing it to a boil, turn to low heat keep cooking for about 10 minutes or so.
After 10minutes run cold water into the pot to cool off.
POINT-ENG

this is one of so many ways to make hardboiled egg. You can cook it in any way you are used to.
Just remember to cook until the yolk gets completely solid.

 

 

2-
2. While cooking the egg, you can prepare chicken. Cut boneless skin on chicken thigh into about 5~6CM diameter.
POINT-ENG

to avoid having under cooked chicken, make sure not to cut too big.

 

 

2-
3. Place cut chicken into a bowl and add lemon juice and salt.
POINT-ENG

this time I’m making rather light color salted deep fried chicken. If you want to add soy sauce, go easy on it.

 

 

2-
4. Mix well let the chicken absorb the flavor for about 10minutes.

 

2-
5. Remove the egg shell.

 

2-
6. Chop until fine.

 

2-
7. Dice mini tomatoes.
POINT-ENG

you can use large size tomato. Just make sure to use ripe tomato.

 

 

2-
8. Chop parsley.
POINT-ENG

you can substitute any types of herbs.

 

 

2-
9. Put all cut ingredients into a bowl and add mayonnaise.
POINT-ENG

you can adjust the amount at your preference.
combining with yogurt can make much lower cal sauce!

 

 

2-
10. Add lemon juice.

 

2-
11. Add salt & pepper to taste.

 

2-
12. Heat oil and maintain the temperature at 175~180 Celsius

 

2-
13. Dredge the marinated chicken evenly with cornstarch and shake off all the excess.
POINT-ENG

make sure to stretch out the skin so you can have crispy texture.
you can use a plastic bag to coat chicken. Place chicken and corn starch and shake well.
using cornstarch can make very lighter and crispier texture than flour.

 

 

2-
14. Gently place each dredged chicken into heated oil.
POINT-ENG

to maintain the oil temperature, do not put too many pieces at once.

 

 

2-
15. Deep fry for about 2minutes or so.

 

2-
16. Place on a rack too drain all the excess oil. Serve with your tartar sauce!

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