Japaneseorientalasian Crispy Fried Chicken Recipes

CRISPY FRIED CHICKEN

Steps:

• In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

JAPANESE CRISPY FRIED CHICKEN - KARA-AGE

Steps:

• Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
• Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
• In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F
• Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).

JAPANESE CRISPY CHICKEN

Steps:

• Marinade:.
• Mix all the ingredients together.
• Chicken:.
• Trim off all the yellow fat from the chicken.
• Prick it all over with a fork.
• Rub the salt and pepper into the chicken.
• Marinate the chicken for about 30 minutes.
• Heat the oil for deep frying in a wok or deep pan.
• Dry the chicken with the kitchen paper.
• Coat the chicken with the corn starch.
• Shake off any extra corn starch.
• Deep fry until nice and golden colour and cooked through.
• We can tell by how it feels, but you might check it with a skewer and see that no red juices are running.

JAPANESE/ORIENTAL/ASIAN CRISPY FRIED CHICKEN

Steps:

• Chop chicken into bite size pieces; put in a sealable bag.
• Mince ginger and garlic, put them inside the bag along with the soy sauce, oyster sauce, sake and sesame oil.
• Leave for 15 minutes for the flavours to get absorbed.
• Add the cornstarch to the bag, shake and mix well.
• Fry in heated oil, medium heat. when browned, turn over. at the very end, increase heat to high to get them as crispy as possible.
• Drain excess oil on kitchen paper, enjoy!
• Uou could add sliced scallions to this too.