Karaage (Chicken of the Woods Edition)

Every year, several flushes of Chicken of the Woods pop up on my lawn, and this year is no different. So I endeavored to make Japanese fried chicken (Karaage) with the one I found earlier today. I always tend to collect it young, before it turns fibrous (and more reminiscent of chicken breast). This means I have to squeeze out the excess water in it before frying to make sure it doesn’t turn the breading soggy. It’s a juicy, vegetarian alternative to traditional Karaage. To make this extra special, I also add a pinch of five spice powder.

You can easily use this same recipe with juicy pieces of chicken thigh instead. I serve it with shredded cabbage, and a egg-and-potato salad. I’m sure some curry would go great with it as well.

Ingredients

• 1 lb chicken of the woods or boneless chicken thigh, bite sized pieces
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated or paste
• 2 cloves garlic, paste
• 1 tablespoon sake
• 2 tablespoons potato or corn starch
• 1 chicken egg, beaten
• salt and pepper to taste
• Pinch of five spice powder (optional)
• Vegetable or cooking oil, enough for an inch in a pan

1. Combine soy sauce, ginger, sake, garlic, five spice if using, and salt and pepper with chicken of the woods pieces or chicken thighs. Allow to marinate in the fridge for 10 minutes.
2. Mix pieces with egg and then with potato or corn starch until a batter is formed.
3. Heat oil on medium high heat and drop pieces in, flip when one side has been fried to a crispy golden brown. Brown on other side and lay on paper towel to drain.
4. Serve hot, with Kewpie mayo and tonkatsu sauce and/or togarashi if desired.