This dish reminds me of humid summers spent in Japan at my grandparents’ house in Iizuka. Wide eyed in the kitchen, I watched intently as obachan (grandmother) and mom placed the coated chicken in the sizzling oil—the pungent smell of ginger wafting through the air, making my mouth water. My grandmother cooks this chicken dish for me every time I visit Japan and she passed down the recipe to my mom, who has made it a staple in my life growing up. It is one of my favorite dishes, and there is absolutely nothing like the way my mom and grandma make it—crispy, gingery, and full of love.
Chicken Karaage
Boneless pieces of chicken
Fresh ginger
Soy souce
Corn starch or flour
Vegetable oil
Lemon
Directions
My mother never measures anything, so everything is done to taste. We like a lot of ginger in our household, and it really is what makes the dish so unique!
- Cut up the chicken into small pieces.
- Grate ginger; then mix with soy sauce.
- Marinate the chicken pieces in the ginger soy sauce mixture for at least two to four hours, or overnight.
- Drain the soy sauce ginger mixture from the chicken. Take out the chicken from the bowl, and place in a clean bowl.
- Coat the chicken in cornstarch or flour.
- Heat a lot of vegetable oil in a wok, and fry the individual chicken pieces in the hot oil until golden brown and crispy.*
- Serve with fresh lemon wedges, Japanese Kewpie mayonnaise, and rice. You can buy Japanese mayonnaise at specialty Japanese grocery stores and other ethnic stores.
*For a healthier option, you can also cook the chicken in the oven by spreading the oil on a cookie sheet, lining the chicken on the sheet, and drizzling with oil. Cook at 400º F until chicken is golden brown.
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