Deluxe Japanese Fried Chicken Food

DELUXE JAPANESE FRIED CHICKEN

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.

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.

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 (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.

JAPANESE FRIED CHICKEN

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.

JAPANESE FRIED CHICKEN (TORI KARAAGE)

Steps:

• Mix together soy, sake, garlic and ginger. Add chicken to soy mixture and marinate for at least an hour. Heat oil in medium size saucepan. Drain extra liquid from chicken and coat with potato flour. Cook chicken in oil in small batches until golden brown and floating on the surface of the oil. Allow to rest for five minutes and serve.

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-STYLE DEEP FRIED CHICKEN

Steps:

• In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes.
• Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
• In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

KARAAGE-JAPANESE FRIED CHICKEN

Steps:

• Using a fork, prick holes all over the fillets, then cut into 5cm pieces.
• Mix soy, sake and ginger juice and marinate the chicken for 20 minutes.
• Pat the chicken dry with paper towel and then toss in the corn starch.
• Heat the oil to 165-170C degrees and fry slowly and well.