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Home >> AGEMONO - DEEP-FRIED Recipes



460g boneless chicken thighs, 1 onion (small), 23g ginger, 4 cloves of garlic, 1.5 cups of cornstarch, some roman lettuce, 2 lemons, 3 cups of oil.

(1) 1/2 tsp chicken bouillon powder, 1/3 tsp mirin, some ground black pepper.
(2) 1 cup of soy sauce.


1. Rinse chicken thighs in running water for 6 minutes; Drain; Discard the skin; Cut off the fat; Cut into pieces with
3.8cm length and 2 cm thickness; Marinate in seasoning (1) for 20 minutes.
2. Peel, rinse and mince an onion.
3. Peel, rinse and grate ginger with a grater.
4. Peel, rinse and mince garlic.
5. Rinse roman lettuce; Drain.
6. Add seasoning (2), the onion, the ginger, and the garlic to a bowl; Mix well to be marinade.
7. Add the chicken pieces from the step 1 to the marinade; Leave the chicken pieces at the room temperature for 20 minutes (important not to be more than 30 minutes); Lift the chicken pieces up; Evenly coat each chicken piece with a layer of cornstarch; Divide into a few batches.
8. Pour 3 cups of oil to a frying pan.
9. Bring the oil in the frying pan to the boil over a high heat; Turn to a low heat; Carefully add a batch of the coated chicken pieces to the oil; Deep-fry over a low heat for 4 minutes (frequently turning the chicken pieces with tongs); Turn to a medium heat; Deep-fry over a medium heat for 3 minutes; Turn to a high heat; Deep-fry over a high heat for 30 seconds; Lift the chicken pieces up immediately; Drain on kitchen paper (repeat till all the chicken pieces are deep-fried).
10. Rinse lemons; Drain; Cut into wedges.
11. Arrange crispy chicken pieces on serving plates with the bottom of roman lettuce; Garnish with the lemon wedges.