Last updated on October 1st, 2017
Cooking Japanese this week (and the next two weeks) with Everyday Harumi by Harumi Kurihara reminds me of the Korean week. You just need to be familiar with few basic seasoning, in this case: sake, mirin, miso, rice vinegar, dashi, soy sauce (as you will see these a lot in most of the recipe). The cooking itself is very simple and doesn’t consume much time to prepare, which I really like.
This deep-fried chicken with a leek sauce is Harumi’s very popular recipe. She first introduced this recipe 20 years ago in one of her magazine, and people are still raving about it up to this date. I really enjoy this dish too. The crunchy fried chicken drizzled with the leek sauce…I really can’t ask for more!
Hope you enjoy it too if you give it a try.
DEEP-FRIED CHICKEN WITH A LEEK SAUCE
- 1 lb boneless chicken thighs with skin on
- ½ Tbsp soy sauce
- ½ Tbsp sake
- Corn starch for coating the chicken
- Sunflower oil or vegetable oil for deep-frying
- FOR THE LEEK SAUCE:
- 1/2-1 leek
- ½ cup soy sauce
- 1 Tbsp sake
- 2 Tbsp rice vinegar unseasoned
- 1 ½ Tbsp superfine sugar
- ½ Tbsp sunflower or vegetable oil
- 1 red chili without seeds, roughly chopped
- To make the leek sauce: Pierce the leek randomly with a sharp knife and then chop finely. This method makes it easier to mince.
- Mix the soy sauce, sake, rice vinegar, and sugar together in a bowl. Heat the oil in a skillet and lightly saute the minced leek and the red chili. Then add the soy sauce, the sake, rice vinegar,and sugar to the pan, stirring constantly. When the sugar has dissolved, take off the heat and set aside
- Pierce the chicken skin with a fork, cut an large pieces in half, and marinade for 5 minutes in the soy sauce and sake
- Remove the chicken from the marinade and coat thoroughly with potato starch
- For the best result, the chicken should be at room temperature before deep-frying
- Deep-fry the chicken at a medium-high temperature (340F). Make sure each piece is completely immersed in the oil so it cooks on the inside while remaining crispy on the outside
- Remove when golden brown. Place on a serving dish and cover with the leek sauce