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Chicken Karaage: Food My Momma Usta Make By Lena Vazifdar

Divine.Caroline's picture
Chicken Karaage reminds me of humid summers spent in Japan at my grandparents’ house in Iizuka. It is one of my favorite recipes, and there is absolutely nothing like the way my mom and grandma make it—crispy, gingery, and full of love.
Ingredients
  Boneless chicken pieces 1 Pound
  Ginger 1 Tablespoon
  Soy sauce 2 Tablespoon
  Corn starch 1⁄3 Cup (5.33 tbs) (corn flour)
  Vegetable oil 2 Cup (32 tbs)
  Lemon 1
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!
1. Cut up the chicken into small pieces.
2. Grate ginger; then mix with soy sauce.
3. Marinate the chicken pieces in the ginger soy sauce mixture for at least two to four hours, or overnight.
4. Drain the soy sauce ginger mixture from the chicken. Take out the chicken from the bowl, and place in a clean bowl.
5. Coat the chicken in cornstarch or flour.
6. Heat a lot of vegetable oil in a wok, and fry the individual chicken pieces in the hot oil until golden brown and crispy.*
7. 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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Recipe Summary

Cuisine: 
Japanese
Course: 
Main Dish
Feel: 
Crispy
Method: 
Fried
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
1
Story
Chicken Karaage 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 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. has made it a staple in my life growing up.

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1 Comment

foodlover's picture
Beautiful!