Japanese Chicken fries (tori kara-age)

Try this masterpiece of Japanese cuisine! He will conquer you! The original Japanese recipe for frying chicken "tori kara age" When we say "Japanese cuisine", we usually mean "sushi", and we think about all sorts of exotic ingredients, live fish, shellfish and seasonings, which we cannot find with fire during the day. However, in Japanese cuisine there are also dishes that are quite realistic to cook by visiting a supermarket where there is at least a minimal set of products for Asian cuisine. Chicken fries are one of them. I emphasize specifically - this is not an adapted, but a "native" Japanese dish, very simple and delicious.

Magnago

The author of the recipe

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Composition / ingredients

Servings:

Chicken (breast is better, in extreme cases - legs, but without bones)

500

Ginger

Soy sauce

Sake

Sesame oil (sesame)

0.2

Starch (with top)

Vegetable oil (for friting)

400

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 9 g

Fats 75 % 47 g

Carbohydrates 11 % 7 g

471 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
About the preparation of ingredients - I usually try to take ginger for this recipe not fresh, but already slightly wrinkled - it gives juice better when squeezed
Step 2:
Cut the chicken into pieces " for one bite" (the size of the piece is regulated by the fact that in Asian cuisine they eat with chopsticks, they do not use a knife)
Step 3:
Peel the ginger and squeeze through a garlic chopper (or get ginger juice in another way)
Step 4:
Marinate chicken in ginger juice with soy sauce, sake and sesame oil. If you are waiting for guests, then moran in advance, if you need to do it quickly, then go to step 5 absolutely calmly.
Step 5:
Heat the oil for frying in a frying pan.
Step 6:
Roll each piece of chicken in starch
Step 7:
And fry them in boiling oil, turning them over from time to time until the pieces get a golden brown crust
Step 8:
The pieces removed from the pan should be soaked from excess oil with paper towels. Serve hot or warm.