My mother is from Okinawa, and she is a fantastic cook. I've never really attempted to make Japanese food, mostly because she always seems to have food for me to take home whenever I see her. (She watches my kids for me several times a week, so I see her often) And as Big A mentioned in her Mother's day letter to Grandma, "you are the best cook in the world, even better than my mother!" Who can compete with that?
This morning while reading the Seattle Time's Pacific Northwest magazine, I came across this recipe for Karaage-style Fried Chicken, which is basically small pieces of chicken fried into yummy goodness. I have been wanting to make this style of chicken for awhile, but have been turned off by the frying process. But this morning, I had the time and inclination to try this recipe:
Well, it took a little work to prepare the marinade and cut up all the chicken. (I doubled this recipe to ensure leftovers for lunch.) It was easy to fry up, but the chicken didn't stay very crisp, even while in the warm oven. The flavor could have been better, maybe if I marinated it all day or overnight. (you could definitely taste the ginger) I served it with broccoli and brown rice, and had ponzu sauce (a citrus based soy sauce) on the side.
The verdict: Not a keeper
Try adding a little panko, reduce the flour.
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