Iron Chef Winners Japanese Pan Fried Chicken Recipes

JAPANESE PAN NOODLES

Steps:

• In a mixing bowl, add the beef strips and dust with a little cornstarch.
• Heat about 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Flash fry the beef strips and remove quickly.
• To the wok, add the carrots, mushrooms and then broccoli. Stir fry 2-3 minutes and then remove.
• Add a little more oil, then saute the ginger and garlic. After a minute or so, add the well drained noodles and let caramelize.
• Add the red chili flakes. Add the sesame oil, teriyaki sauce and rice wine vinegar. Add all of the other ingredients and toss to coat well. Serve.

KARAAGE (JAPANESE FRIED CHICKEN)

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.

JAN'S PAN FRIED CHICKEN, BACON AND FETA CHEESE

Steps:

• Cut the bacon - either streaky or back bacon into small 1cm cubes. (You could use diced pancetta, although it may be a bit too salty).
• Cut the chicken fillets into thin strips.
• Cut the feta into cubes.
• Pan fry the bacon until well cooked, the more caramelised, sticky bits in pan the better! (You may need to add a little oil to the pan if you use back bacon).
• Remove when cooked and set aside.
• Do not wash the pan at this stage, keep the nice brown sticky bits in the pan and use to fry the chicken. As the chicken has been thinly sliced it wont take long to cook through.
• Now put the bacon back in the pan on top of the chicken along with the feta cubes, lower the heat for a couple of minutes until the feta just begins to melt.
• Be careful not to overcook or it will look a mess!
• Serve straight away.

IRON CHEF WINNER'S JAPANESE PAN-FRIED CHICKEN

Steps:

• Remove excess fat from chicken.
• Remove hard end tips of mushrooms, and cut into halves or fourths depending on size.
• Destem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.
• Heat a non-stick fry pan over medium-high heat until hot; add chicken skin side down, and cook until skin crisps and turns golden.
• Turn chicken and cook other side until brown.
• Add mushrooms and peppers to pan.
• When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.
• Remove chicken when sauce thickens; cut into bite-size pieces.
• Arrange all on a platter.
• Serve sansho pepper and shichimi togarashi as table condiments.