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  • Japanese Chicken - 19

    From Dave Drum@1:3634/12 to All on Wed May 15 16:44:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Japanese Fried Chicken (Karaage Chicken)
    Categories: Poultry, Sauces, Herbs
    Yield: 2 servings

    350 g (12.3 oz) chicken thigh
    - fillets; in lg bite size
    - pieces
    20 g (0.7 oz) corn flour /
    - cornstarch
    Oil for deep frying

    MMMMM--------------------------MARINADE-------------------------------
    1 tb Soy sauce
    1 tb Cooking sake
    1/2 ts Mirin
    2 ts Fresh grated ginger;
    - w/juice

    MMMMM------------------------GARNISH (OPT-----------------------------
    Shredded lettuce or cabbage
    Sprigs of parsley

    Pat chicken pieces dry with paper towel. Put the chicken
    and the Marinade ingredients into a ziplock bag or a
    bowl.

    Massage the bag well ensuring that all pieces are coated
    with the marinade. Marinate for 30 minutes to an hour.

    Heat enough oil in a deep pot or pan to 160°C/320°F
    (note 3). The depth of the oil should be about
    3 - 4cm/1 1/4" - 1 1/2".

    Meanwhile, drain excess marinade from the chicken, place
    the chicken pieces on paper towels to remove excess
    liquid, and put them in a bowl.

    Sprinkle over the corn flour and turn chicken to coat
    every piece with corn flour.

    Fry chicken in batches. Add several chicken pieces to
    the oil one by one and fry for about 2.5-3 minutes. You
    may want to move the chicken pieces around as they tend
    to stick to the bottom of the pot/pan.

    Take the chicken pieces out of the oil and rest for at
    least 3-4 minutes on paper towels. Repeat with remaining
    chicken pieces.

    Skim any flour crumbs from the oil if there are any and
    increase the temperature of the oil to
    190-200ºC/374-392ºF.

    Put the chicken pieces back into the oil in batches and
    fry for about 30 seconds to 1 minute until golden brown
    and crunchy. Repeat with remaining chicken pieces.

    Serve immediately with shredded lettuce and parsley for
    decoration if using.

    Yumiko Maehashi

    Makes:

    RECIPE FROM: https://www.tasteofhome.com

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