This is my Grandfather's Recipe. It is very similar to the Chicken Karaage served in some Japanese restaurants. However, I am
Chinese and we never call it Chicken Karaage :) You might get away with calling it Ja Gai (Deep fried chicken)or something but don't count on it :)
The
recipe is very simple and the measurements are inexact :) Remember, an assload is relative.
Whenever I make deep fried food I like to make it in assloads, so make sure you have a lot of friends to enjoy it with.
The ingredients
An assload of
chicken wings - if you get the whole wings you can seperate them into wings and drummets
An assload of
seasoning salt
An assload of
cornstarch
An assload of
soy sauce
The Method
If you have a
deep fryer make whatever preparations need be made. I use a
wok or a saucepan on high heat.
Pour enough oil in the wok to be able to submerge the chicken, maybe about 2 inches deep.
Rinse the chicken and shake it dry. Put the chicken in a large bowl and pour in enough soy sauce that you can coat each piece. Dust each piece with seasoning salt. When the oil is hot (
Stephan Yan's
Chinese Thermometer: Take a wooden
chopstick, touch it to the bottom of the pan, if bubbles form around the chopstick the oil is ready: DO NOT use plastic chopsticks. A wet chopstick is cheating.) Pour in some cornstarch and mix the chicken around with it, you want each piece to be coated in gooey soy/cornstarch. You're now ready to fry... place a single layer of chicken in the wok and fry until golden, maybe about 5-7 minutes. You don't want raw chicken do you?
I usually strip the meat of these and eat them with rice, but you can eat them with whatever sauce you like.