Everyone knows fried chicken. It is a near-universal dish with interesting variations around the world. The frying itself is pretty much the same across various cultures, too — what’s different are the marinades used to flavor and soften the meat, and the dry coating applied before frying.
In Japan, fried chicken, or karaage, tends to be marinated in a soy sauce base. In the American South tradition, the fowl is coated in buttermilk, a cultured milk that serves as a replacement for cream.
The recipe below gives karaage a Southern fried twist by marinating it in umami-rich buttermilk. Buttermilk is not a staple of the Japanese kitchen but — similar to my recent miso milk pantry pie recipe —?you can make something similar by culturing milk with products that contain 办ō箩颈 mold such as unpasteurized miso, shōyu办ō箩颈 (soy sauce mixed with 办ō箩颈), or shio办ō箩颈 (办ō箩颈 fermented in salt).?
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