Kara-age

Ingredients:

• 300 g chicken thigh

Marinade:

• 1 tbsp sake
• 2 tbsp mirin
• 1 tsp sugar
• 3 tbsp soy sauce
• 1 tsp grated garlic

• 1 tsp Chinese chili oil

• 5 cm lotus root

• 4 spears green asparagus

• potato starch

• salt

• lemon wedges

Instructions:

1. Cut the chicken into bite-sized pieces.
2. Make the marinade: In a bowl, combine the sake, mirin, sugar, soy sauce, grated garlic, and the secret ingredient, Chinese chili oil, and stir together.
3. Place the chicken in the marinade and let marinate for 15 min, stirring once or twice while it marinates.
4. Cut the lotus root into half-rounds 1 cm thick. Briefly place in water, then strain.
5. Peel the asparagus, then cut into pieces 4-5 cm long.
6. Strain the chicken, then coat completely with potato starch.
7. Preheat oil for deep-frying to 165C, then add the chicken and deep-fry for 3-4 min, until golden brown.
8. Deep-fry the lotus root and asparagus uncoated, then sprinkle with salt.
9. Arrange the chicken, lotus root, and asparagus on a serving

Picture:

Source: https://www.nhk.or.jp/dwc/recipes/detail/379.html

Recipe category: Entree