Tori no kara-age

Tori no kara-age
Prepare ingredients.
Remove skin from 600-800 grams of chicken drumstick.
Loosen the meat from the bone.
And then put aside.
Grate 2 centimeters of ginger.
Grate 2-3 garlic cloves.
Add 4 tablespoons of soy sauce.
Add 4 tablespoons of mirin.
Add 1/2 teaspoon of salt.
Stir until everything is mixed well.
Pour the marinade over the meat.
Rub spices evenly over all sides of meat pieces.
Cover the bowl well.
Leave in the refrigerator 20-30 minutes marinated.
Drain the chicken meat.
Take a clean plastic bag.
Put 100 grams of potato starch into the plastic bag.
Also the meat.
Seal the plastic bag tightly and shake well until everything is evenly mixed.
Tap off excess potato starch.
Heat the cooking oil in a wok (for deep-frying).
Put the chicken meat into the hot oil.
Fry until golden brown.
Remove fried chicken from the oil.
Pat the fried chicken dry with paper towels.
Serve with lemon wedges.


Tori no kara-age is Japanese fried chicken. After being marinated in soy sauce, ginger and garlic, the nuggets of chicken are dredged in potato starch and deep fried until crisp. The potato starch creates a golden shell around the kara-age with a lasting crispness which makes it perfect for packing into a bento lunch.


600 grams chicken drumstick (600-800 grams)
4 tablespoons soy sauce
4 tablespoons mirin (a kind of rice wine, but with a lower alcohol content and higher sugar content)
2 ginger (2 cm)
2 cloves garlic (2-3 cloves)
100 grams potato starch
1⁄2 teaspoon salt
1 lemon (1-2)
  cooking oil (for deep-frying)