Twofer Twosday – Karaage Chicken and Sunomono

East meets South in this Japanese version of fried chicken and a kinda sorta cole slaw – actually an easy pickled vegetable dish which is a perfect side dish.

Karaage fried chicken is a very popular food in Japan – it is served in restaurants similar to tapas restaurants, as a street food, a snack with beer in local bars, picked up and taken home for dinner – but it is an easy and different take on fried chicken. Recipes call for chicken thighs but I use similarly sized strips or chunks of chicken breast meat. it can also be made with firm fish, but usually when the term karaage is mentioned, it refers to chicken.

Tebasaki Karaage – is a variation. Disjointed chicken wings are used and are my favorite. Use the standard recipe using 10 wings and deep frying for – 10 minutes.

I have posted sunomono before. it is a wonderful cooling dish as a side, salad, accompaniement to fried foods, grilled foods, baked foods. Usually made with thinly sliced cucumbers, it can also be made with thinly sliced celery, radishes, and/or sweet onion. I feel like the more the merrier so I add different veggies to mine.

So enjoy your un-Southern Fried chicken and Japanese un-slaw. Good eating for parties, lunch, bento lunches, TV watching food. I have often been asked to bring my fried chicken to get-togethers. “Some ask for the regular and others ask for the Japanese. I always take half and half. It all disappears.

public domain picture

public domain picture

Kaarage Chicken
4 chicken thighs or equivalent of chicken breast
2 Tbsp Sake
1 Tbsp soy sauce
1-2 tsp garlic, grated
1-2 tsp ginger, grated
1/2 cup all purpose flour
1/2 cup corn starch
salt and pepper
oil for deep frying (Unless you have allergies or family with allergies, peanut oil is the best oil for deep frying having a higher flash point. A pure vegetable oil such as Crisco is second best.)

Cut a chicken thigh into 3-4 pieces (or breast into more pieces/strips).  In a medium size bowl, mix Sake, soy sauce, salt, garlic and ginger with chicken.  Let it sit for 1/2-1 hour. The longer it sits, the more salty the chicken will become.
Mix flour, corn starch and some salt and pepper in another bowl.  Coat marinated chicken pieces with flour mixture.
Heat oil at medium high heat (350F).  Deep fry for 5-8 minutes depending on the size of meat. Drain on paper towels, serve while hot with a few squirts of fresh lemon juice.

public domain images

public domain images

3 Japanese or 4 Persian cucumbers *English cukes can be used. Also thinly sliced celery and/or radishes and/or sweet onion can be added
1/4 tsp salt
3 Tbsp rice vinegar
1 Tbsp sugar
1/4 tsp soy sauce
1 tsp sesame seeds

Slice cucumbers/veggies as thin as you can. Stir in salt, and let it sit for 5 minutes. Squeeze water out from cucumbers.
In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
Add vinegar mixture and sesame seeds to prepared cucumbers and mix well. Chill for about 1 hour for flavors to marry and veggies to chill.





37 Comments (+add yours?)

  1. Let's CUT the Crap!
    Jul 15, 2014 @ 12:22:55

    Yum. *rubs hands* Let’s EAT! 😀


  2. FlaHam
    Jul 15, 2014 @ 14:08:01

    Kanzen, Love the chicken, and if we can do away with the cucumbers with a subistute, I will be good to go. Take care, Bill


  3. M-R
    Jul 15, 2014 @ 18:41:06

    Yer other post I can’t get to. And I suttingly ain’t gonna like this one, being the vego I am ! [grin]


    • kanzensakura
      Jul 15, 2014 @ 19:57:09

      But the recipe for the salad is very good and vegan.


    • kanzensakura
      Jul 15, 2014 @ 20:29:41

      Which post are you having a hard time getting to?


      • M-R
        Jul 15, 2014 @ 20:44:01

        The one with ‘2012’ in the title.


        • kanzensakura
          Jul 15, 2014 @ 21:21:04

          That is because I hit publish by accident, recalled it and scheduled it to post Friday. One thing I have taken away from the Japanese culture and cuisine, is pickled veggies. Here is one of those numerous times rice wine vinegar comes in handy. You can use thinly sliced cukes, carrots, radishes, celery, sweet onion, cabbage – finely sliced or shredded. it is very simple and a good side dish or a refreshing nosh. In the heat we are having, anything cool and easy is THE WORD. Bypass the chicken and go down to the sunomono. There are no graphic pics of meat but still easy to scroll past.


  4. seeker
    Jul 15, 2014 @ 22:52:10

    I love this combination when I go for Japanese food. What’s the substitute for Sake?


  5. huntmode
    Jul 16, 2014 @ 23:10:50

    Kanzen, I see all our pals have been before me. I am chagrined – it’s dinner time and I don’t have this on hand! Domani. 🙂


    • kanzensakura
      Jul 17, 2014 @ 08:37:42

      Sorry! You asked once about things I always have on hand: soy sauce, sake, rice vinegar, ginger, nutmeg, good vanilla, all purp. flour, baking soda, cornstarch, canned tomatoes, rice, celery, cukes, carrots – just to name a few. Mirrin you can use sake but add some sugar. but I keep mirin on hand too and vegetable cooking oil and a small bottle of a good deep green virgin olive oil.


      • huntmode
        Jul 17, 2014 @ 15:25:26

        I’ve everything but the chicken wings and veggies; no cornstarch, saki or ginger. Other than that, I was good to go! Grin. Still trying to locate the spice Mace for your papa’s peach cobbler…. ❤


  6. kanzensakura
    Jul 17, 2014 @ 16:34:56

    Tess says she has some kind of store near her that sells bulk staples, spices, rice, etc. Is there any place like that near you? But use nutmeg instead. It has a slightly different taste but will do fine. Also, I keep sake on hand. I buy an inexpensive kind – usually about $8 bucks a bottle (small bottle) and just keep in in the fridge to add to various foods. It is a good seasoning wine plus it’s good to have a sip once in awhile. There are different grades of sake. The price depends on the rice, how finely it is milled, if any extra distilled alcohol is added, etc. There should be on the bottle the milling percent of the rice (70% is the best), acidity, fragrance (delicate, quiet, fruity), and overtones. Most common is a blend of Fuji apple, melon, peach overtones. Namazake is unpasteurized and is sold refrigerated and kept refrigerated. Some may be unfiltered and cloudy and needs to be shaken when used. I wish I had about 10 pages to talk about sake. But in order of best to less is: Junmai Daiginjo/Daiginjo, Junmai Ginjo/Ginjo, Junmai/Honjozo. I frequently use a brand, Samurai, for cooking. It is reasonable and unfiltered and medium grade.


  7. Animalcouriers
    Jul 26, 2014 @ 14:50:11

    Looks, sounds and (in my mind) smells delicious! Going to try this – thanks for sharing 😀


  8. tweet808
    Jul 30, 2014 @ 03:05:29

    Sumptuous delight!


  9. Mustang.Koji
    Jul 30, 2014 @ 03:33:34

    Darn you…. I am hungry and it is 12:30 AM! lol
    Do you double-fry?


  10. kanzensakura
    Nov 04, 2014 @ 17:38:10

    Reblogged this on kanzen sakura and commented:

    Here is a good yummy meal for you all. I am reblogging two of my favorite Japanese foods. Enjoy!


  11. sheridegrom - From the literary and legislative trenches.
    Nov 04, 2014 @ 18:39:01

    It certainly looks yummy but afraid the deep fat frier made it’s way to the Salvation Army several years ago.


  12. SirenaTales
    Nov 04, 2014 @ 21:56:14

    Thank you for another enticing pair of treats, Kanzen. Looking forward to trying! xo


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