The other night I cooked Japanese Chicken Karaage for dinner. It's a recipe I learned from my dear friend Yasuko. Every time she invited me over at her house, she would prepare very authentic Japanese foods. I happen to love all of them and I make it a point that she show me how to cook every single one of those recipes.
It is very easy to prepare and cook. I prefer using chicken thighs with or without skin cut into small or bite-size pieces. Marinate in a bowl with 1/2 cup of all purpose soy sauce, 1-2 tbsp. of Aji-Mirin (sweet cooking rice wine) with grated ginger and garlic. After 1/2 an hour, coat the chicken pieces with Potato Starch (Katakuri Ko). Fry using vegetable oil until deep golden brown and crispy. Serve with a squeeze of lemon or how my hubby likes it -- with soy sauce.
It is a very delicious meal. My hubby and kids love it.
