Kyoto Karaage

Introduction

Karaage is a popular Japanese dish featuring bite-sized pieces of chicken, seasoned and deep-fried to perfection. The dish originated in Japan in the early 20th century, becoming a staple for its flavorful crust and juicy interior. Kyoto Karaage, a regional variant, incorporates local ingredients typical of the beautiful city of Kyoto. Known for its use of shiso leaves and yuzu, Kyoto Karaage combines the classic crunch and tenderness of traditional karaage with distinctive citrus and herbal notes.

Ingredients

• Chicken thighs - 500g
• Soy sauce - 3 tablespoons
• Sake - 2 tablespoons
• Mirin - 2 tablespoons
• Ginger (grated) - 1 tablespoon
• Garlic (grated) - 1 clove
• Yuzu juice - 1 tablespoon
• Shiso leaves - 5
• Potato starch (or cornstarch) - 1 cup
• Vegetable oil (for frying)
• Salt (to taste)
• Pepper (to taste)

Preparation

1. Begin by cutting the chicken thighs into bite-sized pieces. It's crucial to ensure uniformity in size for even cooking.
2. Prepare the marinade by mixing soy sauce, sake, mirin, grated ginger, grated garlic, and yuzu juice in a bowl.
3. Add the chicken pieces to the marinade. Ensure all pieces are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

Cooking Process

1. As the chicken marinates, heat vegetable oil in a deep fryer or a deep skillet to about 170°C (338°F). Use a cooking timer to monitor the frying time accurately.
2. Meanwhile, remove the stems from the shiso leaves and chop them finely.
3. Once marinated, drain the chicken pieces from the excess liquid.
4. Place potato starch in a shallow dish. Coat each piece of chicken evenly in the starch. This step is essential for achieving the crispy texture karaage is famous for.
5. Carefully place the chicken pieces in the hot oil. Fry in batches to maintain the oil temperature, frying each piece for about 5-6 minutes or until golden brown and cooked through.
6. Use a slotted spoon to remove the cooked chicken from the oil, placing them on a tray lined with paper towels to absorb excess oil.

Serving Suggestions

1. Place the golden pieces of Kyoto Karaage on a serving dish, lightly sprinkling salt and pepper for extra flavor.
2. Garnish with the chopped shiso leaves to add a fresh, herbal aroma.
3. This dish pairs well with a side of freshly steamed rice and a wedge of lemon or lime for an added citrus kick.
4. For an authentic Japanese meal experience, serve with miso soup and a small salad of seasonal vegetables.

Savor your Kyoto Karaage as a delightful main course or as an accompaniment to izakaya-style spreads. Enjoy the interplay of crispy texture, tender meat, and the unique Kyoto flavors in every bite.