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TORI TATSU AGÉ




Source of Recipe


Straits Cafe


Recipe Introduction


Tori agé directly translates from Japanese to "fried chicken." Once you've sampled this variety, you'll find it difficult to go back to fast food fried chicken. This is served both as an appetizer or entree in Japan (with the obligatory cabbage salad that is served, it seems, with all fried foods), and is very simple to make.

Makes 4 servings


List of Ingredients




1-1/2 lb Chicken thighs
4 Tbs Soy sauce
2 Tbs Sake (rice wine)
1 Tbs Sugar
1 Tbs Ginger root
6 Tbs Corn starch
Peanut oil for deep-frying
1 Lemon, quartered
Parsley sprigs, for garnish

Recipe



If possible, use boneless chicken that still has some chicken skin attached. Then, cut the boneless chicken into large bite-sized portions.

Combine the soy sauce, sake, sugar and ginger root juice together in a medium-size bowl. Place the chicken portions in bowl; mix well so that the chicken is evenly covered with sauce. Set aside to marinate for 30 minutes.

After marinading, drain the chicken well. Dust the chicken portions with corn starch, then let the coating set for a few minutes.

Heat peanut oil on high in a wok for deep-frying (350 F). Place several chicken portions at a time in the hot oil and deep-fry for about 3 minutes, until browned and crisp. Remove cooked pieces to a paper towel and drain. Repeat until all the chicken portions have been deep-fried.

Serve the chicken on a bed of cabbage, garnished with a lemon quarter and sprig of parsley. Top with a drizzle of tonkatsu sauce. Steamed white rice may also accompany the meal.