Chicken Karaage Don Recipe 45 Food

JAPANESE FRIED CHICKEN (KARAAGE CHICKEN)

Steps:

• 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/1¼-1½".
• 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 (note 4). 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 (note 5) 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 190-200°C/374-392°F (note 3).
• 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.

CHICKEN KARAAGE DON RECIPE - (4/5)

Steps:

• 1. In a bowl, mix chicken with shoyu, ginger juice, sake, sesame oil, sugar, grated garlic and white pepper. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for half an hour. 2. Add plain flour, potato starch and egg into the bowl of marinated chicken and mix well. In a deep frying pan, heat vegetable oil to 160C. Add in chicken pieces and fry till lightly browned. Transfer chicken onto a cooling rack and further heat the vegetable oil to 180C. Double-fry chicken for another couple of minutes till it is cooked, crispy and golden brown. 3. To make onion omelette, add dashi stock, sake, mirin, sugar, shoyu and onion slices in a frying pan over medium heat. Cover the pan with a lid and cook for 1 to 2 minutes until the onions are soft. Lightly beat the eggs and pour half the amount into the pan, distributing it evenly over the surface. Cover the pan and cook for another minute until the egg is slightly firm, then add in the rest of the egg. Turn the heat off and cover the pan for 30 seconds. Divide and top onto two bowls of cooked rice. 4. Add chicken karaage, drizzle a little kewpie mayonnaise, garnish with nori and serve.

CHICKEN KARAAGE (JAPANESE CHICKEN NUGGETS)

Steps:

• Cut the chicken into large, bite-sized pieces. Place into a large zip-top bag or bowl.
• Measure the 1/2 cup of soy sauce and add the grated ginger, garlic, salt and pepper. Pour over the chicken. Mix together well by stirring (bowl) or kneading with your hands (bag) so that everything is coated well. Cover the bowl/zip the bag and put it in the refrigerator for about 1 hour to marinate.
• In a medium bowl mix 1 part corn flour and 1 part white flour. There is no way to know exactly how much you will need, so keep the bags and a measuring spoon at the ready in case you run out.
• After 1 hour, remove the chicken from the refrigerator. Remove the chicken from your bowl or bag and coat in the flour mixture. Set aside. (Remember that there may be bits of ginger or garlic stuck to your chicken, so if you want to remove it, do so either before or during flouring.) I recommend dipping the chicken in flour a second time before frying.
• FOR DEEP FRYER. --Set your fryer to 350 degrees F and deep fry in vegetable oil until the nuggets are golden brown, about 5 minutes.
• FOR SKILLET. --Fill a deep skillet with about 1 inch of vegetable oil and set to high heat. (The temperature is good when a drop of water sends you running to duck and cover. That or you can use a thermometer.) Add as many nuggets as can comfortably fit in the pan at one time. They probably will not be completely covered in oil.
• After about 2 minutes (or when the part submerged in oil looks a tasty brown color), use a pair of tongs to turn each nugget over. You will have to keep a close eye on the nuggets, especially the small ones that will cook faster. When they look done, remove them to a plate prepared with paper towels to sop up excess oil. Repeat until all nuggets are fried.
• Serve with the side of your choice and a slice of lemon (optional).

JAPANESE FRIED CHICKEN (CHICKEN KARAAGE)

Steps:

• Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces.
• In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator.
• Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to 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.

JAPANESE CHICKEN KARAAGE (FRIED CHICKEN)

Steps:

• Cut chicken meat into a bite sized pieces.
• Sprinkle a teaspoon of salt and a tablespoon of Japanese Sake on the meats, knead them, and leave it about 30 minutes.
• Sop up the Sake with paper towels and put the meats, all spices, and flour into a plastic bag.
• Knead the plastic bag until all spices and flour cover all meats.
• Fill a pan with vegetable oil for deep frying and heat it up with middle flame. When the pan is heated up enough, put the meats into the pan.
• If your pan is big enough(about 30 cm diameter), you can put them all at once (Don't put only a few pieces; it will make only the surface of meat char).
• Notes: If you see bubbles as soon as you put a wooden chop stick into the oil, this is too hot. If you see them after 2 seconds, it's just the right temperature. After deep-frying the meat about 7~8 minutes, make the flame stronger.
• When the chicken fried beautifully brown, take them out of the pan onto paper towels.
• In addition If you sprinkle lemon juice on the chicken, it tastes better.

JAPANESE FRIED CHICKEN THIGHS (KARAAGE)

Steps:

• Cut chicken thighs crosswise into 1- 1 1/2 inch wide strips.
• Combine soy sauce, sake, ginger, garlic, sugar, and salt in zip-top bag. Add chicken and toss to combine. Let sit at room temperature for 30 minutes.
• While chicken marinates, line rimmed baking sheet with parchment paper. Set wire rack in second baking sheet and line with tripe layer of paper towels. Place cornstarch in bowl.
• Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back, but leaving any garlic or ginger bits on the chicken. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet. Reserve marinade.
• Heat oil in Dutch oven over medium-high heat to 325 degrees. While oil heats, check chicken for dry white patches of cornstarch. Dip back of a spoon into reserved marinade and gently press into dry spots to lightly moisten.
• Using tongs, add half the chicken, one piece at a time, to oil in a single layer. Cook, adjusting heat if necessary, to maintain oil temperature between 300 and 325 degrees, until chicken is golden brown, 3 - 5 minutes. (There is no need to take the temperature of the chicken; it will be cooked through by the time it is golden brown and crispy.).
• Using skimmer or slotted spoon, transfer chicken pieces to paper towel-lined rack. Return oil to 325 and repeat with remaining chicken.
• Serve with lemon wedges.