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Friday, May 15, 2020

Japanese Fried Chicken #recipe

Japanese Karaage chicken is not like many other fried chickens as they do not have a batter or thick breaded coating to cover it. Many believe the trick is to fry the chicken more than once by frying it for a few minutes, removing it and frying it again. They don't take long at all and stay moist and juicy while the coating gets nice and crispy.

1 lb boneless, skin-on chicken thighs, cut into 1 inch cubes
2 tablespoons soy sauce
1 tablespoon sake
1 teaspoon sugar
1 tablespoon minced ginger
2 clove garlic, minced
1/2 cup potato starch
high smoke point oil for deep frying (I use rice bran oil)
kewpie mayo, to serve
sliced cucumbers, to serve
lime wedges, to serve

Mix together the chicken thighs, soy sauce, sake, sugar, ginger, and garlic in a bowl and let marinate for 30 minutes to an hour 1 hour at room temperature, in a slightly cool spot. Letting the chicken rest at room temp means that the chicken won’t drop the temperature of the oil, which means that it’ll cook up crispier. Also, it’ll cook faster than if you cook it cold from the fridge.

Prepare a wire cooling rack over a paper towel lined rimmed baking sheet. Heat up 1 1/2 – 2 1/2 inches of oil in a deep heavy bottomed pot until it reaches 325°F. It doesn’t need to be too deep, it depends on the size of your chicken bits.

Place the potato starch in a bowl and, working in batches, coat several pieces of chicken, shaking off the excess potato starch. Use a pair of tongs to gently add the chicken to the hot oil. Fry until lightly golden, about 1 1/2 minutes. Remove from the oil and let rest on your prepared wire rack. Repeat with the remaining chicken until all of it has been fried once.

Turn the heat up to 350°F and fry the chicken a second time around until deeply golden and crispy, another 1-2 minutes. Drain on the wire rack and enjoy hot with kewpie mayo, limes, and cucumbers.

recipe source here

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