June 30, 2009
Tori no Karaage / Japanese Fried Chicken Strips
2 boneless chicken breasts or 6 boneless thighs; cut into small strips
1/3 cup mirin (japanese sweet cooking sake)
1/4 cup salty soy sauce
1 tbsp sugar
1 tbsp grated ginger
enough cornstarch or rice flour for coating
In a bowl, combine chicken strips, mirin, light soy sauce, sugar, and grated ginger. Marinate for 1 hour.
Shake off the excess marinating juice then toss all chicken strips into a bowl of coating flour.
Heat oil for deep frying. Fry chicken strips in small batches for about 3 minutes each. Let the half cooked strips sit on a plate. Continue frying until all strips are done.
Heat oil a little bit hotter. Fry again the chicken strips until golden brown and crispy.
Served warm and drizzled with lemon juice.