I love fried chicken. My lil’ one loves fried chicken. My hubby loves fried chicken. Everyone loves fried chicken. Adam Liaw’s recipe of Japanese Triple-Fried Chicken from Asian After Work was tried, tested and stamped with lots of approval. It’s triple-fried, for god’s sake and it’s unbelievably delicious with that light crispy skin and moist tender meat.
Kara age is one of my favourite Japanese food and apart from sushi and sashimi, probably one of the most ordered dish in any Japanese restaurant. To achieve that light crisp texture is not easy and I’ve tried many recipes that didn’t result in the same bite and texture. Thanks to the winning formula of Adam’s recipe 🙂 , I manage to achieve that. Oh, by the way, I made this recipe twice – once I experimented with corn flour and the next with potato flour. The texture is definitely different and I prefer the potato flour as it yield a much lighter and crisp texture compare to the corn flour.
Try it. I’m sure your family and your guests will love it. I serve with wasabi mayonnaise and it’s totally yummy with a bang!
Japanese Triple-Fried Chicken (Kara age) (adapted from Adam Liaw’s Asian After Work cookbook)
Serves 4 as part of shared meal
400g chicken thighs, remove unwanted fats and cut to 5cm pieces
1 tbsp sake
2 tbsp light soy sauce
1 tsp grated ginger
Pinch of sugar
Pinch of salt
1/2 cup potato flour (can be replaced with cornflour but may not result the same texture)
Vegetable oil, for deep-frying
Lemon wedges, to serve
Mayonnaise (I use Kewpie)
1. Marinade the cut chicken thighs with soy sauce, sake, ginger and sugar for about 15 minutes.
2. To make wasabi mayonnaise, just mix 2 squeeze of wasabi paste with 2 squeeze of Kewpie mayonnaise. Taste and add the wasabi or mayonnaise according to your preference. Put aside.
3. Pour the flour in a bowl and mix in the salt evenly. With chopsticks, drop each marinated chicken thighs into the flour one piece at a time. Ensure that the chicken pieces are not stuck together in the flour. Remove the coated chicken and stand in a tray or plate at room temperature for a few minutes. According to Adam, this allows the flour to stick to the chicken and gives it a crispier coating after frying.
4. Heat the oil in a pan till very hot. Drop each coated chicken into the oil but do not crowd the pan. Fry in batches if you need to. Deep fry the chicken for 1 minute. Remove and rest the chicken on a rack for 30 seconds. Repeat the same process for the next batches.
5. Then place the fried chickens back in the oil and fry again for another 30 seconds. Remove and rest them on the rack for 30 seconds.
6. For the last time, transfer the fried chickens back in the oil and fry for another 30 seconds. Remove and rest on the rack for 2 minutes.
7. Serve with lemon wedges and wasabi mayonnaise.
Adam’s Tip: Draining the fried chickens on a rack allows the air to circulate through and thus keeps the chicken crispy and not soggy.