Chicken Karaage Food

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).

CHICKEN KARAAGE (JAPANESE FRIED CHICKEN)

Steps:

• Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
• Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.

KARAAGE (JAPANESE FRIED CHICKEN)

Steps:

• In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
• Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.
• While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
• Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
• When all the chicken has been fried once, increase the oil's temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don't serve it immediately.
• Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.

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

Steps:

• In a bowl, marinate the chicken in the soy sauce, sake, sugar, ginger, and garlic for 30 minutes at temperature, in a slightly cool spot. Letting the chicken rest at room temp means that the chicken won't drop the temperature of the oil, which means that it'll cook up crispier. Also, it'll cook faster than if you cook it cold from the fridge. If you are air frying or baking, add a 1/2 tablespoon oil to the marinade.
• Place the potato starch and cornstarch in a bowl and, working in batches, toss and coat several pieces of chicken, making sure they are well coated. Alternatively, put the potato and cornstarch in a bag or container, add the chicken, and shake to coat. The chicken should be well coated and look fairly dry.
• Deep Fry Instructions (see notes for air fried and oven baking instructions)Prepare a wire cooling rack over a paper towel lined rimmed baking sheet. Heat up 2 - 2.5 inches of oil in a deep heavy bottomed pot until it reaches 325°F. It doesn't need to be too deep, it depends on the size of your chicken. Use a pair of tongs to gently add a couple of pieces of chicken to the hot oil, being careful not to overcrowd. Fry in batches until lightly golden, about 1 1/2 minutes.
• Remove from the oil and let rest on your prepared wire rack. Repeat with the remaining chicken until all of it has been fried once.
• Turn the heat up to 350°F and fry the chicken a second time around until deeply golden and crispy, another 1-2 minutes.
• Enjoy as soon as possible!

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.

CHICKEN KARAGE

Steps:

• Mix together the potato starch, togarashi, garlic, ginger, sake, soy sauce and egg in a large bowl. Add the chicken and toss to coat fully. Heat a large saucepan with about 2 inches of vegetable oil and heat over medium-high heat to about 375 degrees F. Add the chicken and cook until golden brown and cooked through.