KARAAGE (JAPANESE FRIED CHICKEN)
Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.
Provided by Chef John
Categories Fried Chicken
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
- Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
- Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
- Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
- Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
- Heat oil in a deep fryer to 350 degrees F (175 degrees C).
- Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg
DELUXE JAPANESE FRIED CHICKEN
Basic fried chicken with an oriental flair. This is from the Nu'uanu Congregational Church's 1985 Centennial Cookbook.
Provided by Chilicat
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash chicken and dry pieces with paper towel.
- Mix all other ingredients and pour over chicken. Place in covered container and marinate in refrigerator overnight.
- Deep fry.
Nutrition Facts : Calories 626.4, Fat 39, SaturatedFat 11.2, Cholesterol 286.9, Sodium 2943.8, Carbohydrate 15.8, Fiber 0.4, Sugar 4.5, Protein 49.7
JAPANESE FRIED CHICKEN
Make and share this Japanese Fried Chicken recipe from Food.com.
Provided by Chuck Hughes
Categories Chicken Thigh & Leg
Time 13h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the marinade:.
- Combine the chicken, garlic, soy sauce, vinegar and scallions in a bowl, and mix thoroughly. Marinate the chicken overnight for at least 12 hours.
- For the slaw:.
- Shred the cabbage, and then combine the shredded cabbage with the vinegar, pepper, salt and sugar until the cabbage is thoroughly coated.
- For the chicken:.
- Remove the chicken from the marinade, and coat completely in the cornstarch. Rest the chicken in the cornstarch for 20 minutes to ensure it adheres completely.
- Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the chicken until it floats to the top and reaches an internal temperature of 165 degrees F.
- Drain the chicken on a wire rack set over a sheet try or on paper towels, and then season with salt and togarashi.
- Serve with the cabbage slaw and garnish with the scallions and kecap manis.
- Cook's Note:.
- Kecap manis is an Indonesian sweet soy sauce and gochugaru is a Korean red pepper powder.
Nutrition Facts : Calories 2937.1, Fat 275.2, SaturatedFat 20.6, Sodium 2050.5, Carbohydrate 120.4, Fiber 7.7, Sugar 5, Protein 7.3
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