I have a small piece of a note that says AMASU Chicken on it from an old folded recipe in an antique box I found in an antique store. I have no idea when or even when I found it. I started researching it and came up with a few recipes that sounded interesting, but none of them sounded interesting enough by themself to be worth trying in my book. So, I piece mealed the bits and pieces of all of them into a recipe we like.
Karaage is basically a Japanese term/technique for deep frying in oil. It is most often used for chicken. The meat is usually coated in a corn or potato starch dredge before frying.
Amasu – means “leave over” in Japanese
Amaza – means “ no one knows everything” in Zulu
Karaage Amazu? Amasu? Chicken I’ll just call it TANGY YUMMY Fried Chicken Serves: 4-6 people
3 pounds chicken thighs (cut into bite size) OR chicken wings
1 cup cornstarch
Vegetable oil for deep-frying
1/2 cup Mirin
1/2 cup rice wine vinegar (unseasoned)
1/4 cup Bragg’s Liquid Aminos
1/2 cup water
1 small can crushed pineapple (DO NOT DRAIN)
1/4 cup ketchup (Jalapeno ketchup adds a bit of a kick!)
1/2 cup sugar
2 tablespoons lemon juice (1 LARGE lemon)
½ teaspoon salt
1 tablespoon FRESH, FINELY chopped cilantro coriander
1 teaspoon red chili flakes (or more if you like more heat)
Chopped green onions for garnish
- Marinate the chicken pieces with liquid aminos and set aside.
- Combine mirin, rice wine vinegar, water, pineapple, salt and sugar in a pot and bring to a boil.
- Reduce heat to medium and cook until the liquid thickens.
- Completely cool the mixture.
- Whisk in lemon juice, cilantro and red chili flakes, to taste.
- In a large ziploc bag coat chicken in cornstarch, shaking to coat well. Tap off excess cornstarch before frying.
- Heat oil to 350° and fry until crispy and cooked through.
- Add chicken to large bowl.
- Pour sauce over and toss to coat.
- Plate, garnish and serve hot.