Japanese Recipe for Fried Chicken with Lemon Sauce or Tori no Koromo-age
INGREDIENTS FOR FRIED CHICKEN WITH LEMON SAUCE
- 2 half chicken breasts (sliced)
- 1/2 tsp salt
- 1/2 tsp shoyu
- 1/2 tsp sake
- 1 egg yolk
- 1 tbsp katakuri-ko or Japanese potato starch
- 1 tbsp cold water
- pepper
- enough oil for deep frying
- 4 spears green asparagus (cut into lengths)
- 2 cups boiling water
Ingredients for Chicken Coating Mix - 5 tbsp flour
- 2 tbsp katakuri-ko or Japanese potato starch
Ingredients for Lemon Sauce - Juice of 1 lemon
- 3 tbsp sugar
- 3 tbsp cold water
- 1 1/4 tsp salt
- 2 tsp katakuri-ko or Japanese potato starch
FYI: Katakuri is a type of lily plant species that is commonly found in Japan, Korea and some parts of China. Starch is traditionally used from the lily plant although these days they are usually made from potato starch instead. If you are unable to find katakuri-ko, consider using cornstarch, arrowroot or kuzu but you will not achieve the same consistency.
- In a bowl, mix the following: salt, sake, shoyu, egg yolk, corn starch, water and pepper
- Add in chicken slices then let stand for 30 mins
- How to make Chicken Coating Mix: In a bowl, mix in the flour and potato starch
- Remove chicken slices from marinade then dip pieces into the dry flour mixture
- Remove any excess flour and set aside
- Use either a deep-fryer or large skillet and heat up enough oil for deep-frying
- Deep-fry the chicken pieces till you get golden brown
- Drain off oil on paper towel and arrange chicken on serving platter
- How to make Lemon Sauce: Using a small saucepan, combine all the ingredients for the lemon sauce and bring it to a boil
- Stir constantly
- Cook for 10 more secs then remove
- Boil the green asparagus in a pot of boiling water with a bit of salt
- Cook till tender but not overcook (1 min), then drain
- Arrange asaparagus around chicken peices
- Pour lemon sauce over chiekn and asparagus
- Serve immediately
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