Gingery Fried Chicken Kara Age Food

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.

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 FRIED CHICKEN KARAAGE WITH ONION GINGER RELISH

Steps:

• Massage chicken pieces with 1/2 tsp salt (to remove any unpleasant smell) and wash under cold running water and pat dry.
• If using bone in chicken legs, cut thigh meat (not skin side)in several areas to make leg sections lay flatter. Using the dull side of knife, pound slightly to flatten more. If using boneless chicken thighs, pound lightly to flatten for quick frying.
• Combine marinade/coating mixture thoroughly in a large bowl and marinate chicken for 30 minutes. Because this coating is thick, it is best to use your hand to coat the chicken pieces. In Asia, we call these types of coating marinades as simply marinades since it does impart taste to the food being marinated.
• While chicken is marinating, make vinegar sauce by combining all sauce ingredients and set aside.
• Make relish by combining all relish ingredients and set aside.
• With ample oil (about 1 inch in depth) in a wok or deep fryer, heat oil to medium high. Fry chicken turning them occasionally and adjust heat for even frying. They are done when nicely browned and crunchy, and no longer red in the center. This takes approximately 30-40 minutes for bone-in leg sections and about 15-20 minutes for boneless thigh sections. Timing will depend on how high the temperature is.
• Remove and cut in bite size pieces using a cleaver for bone in chicken or cut in bite size pieces using a regular kitchen knife for boneless chicken. Usually one leg section will yield 4 to 5 cut sections. Arrange on large platter and drizzle vinegar sauce over the chicken pieces and arrange a mound of relish on top.

KARA-AGE - JAPANESE STYLE FRIED CHICKEN

Steps:

• Grate the ginger and squeeze it over a bowl to extract it's juices. Add the sake or wine and soya.
• Cut the chicken thighs into four chunks and rub well with the marinade, then set aside in the marinade for 30 minutes.
• Heat the oil slowly for 165-170oC/330-340oF. Pat the chicken dry on paper towel. When the oil is hot, dust the chicken generously with cornflour and lower the pieces into the oil. To maintain the oil temperature, do not add too many chicken pieces at once. Deep fry the chicken pieces for 4-5 mins, until crisp, golden and cooked through.
• Halve on chicken piece to make sure it is cooked inside. Drain the rest of the chicken, then serve hot or cold.
• Garnished with salad leaves.

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.

KARAAGE FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with plastic and marinate for at least 15 minutes in the fridge.
• Add the egg and potato starch to the chicken. Mix well.
• Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes.
• Enjoy!

GINGERY FRIED CHICKEN (KARA AGE)

Steps:

• Cut the chicken into pieces about one inch square. In a shallow bowl, combine the soy sauce and sake, then stir in the grated fresh ginger. Lay the clove of garlic on your cutting board and whack it with the flat side of a broad-bladed knife or cleaver to loosen the skin. Remove the skin and place the smashed clove in the bottom of the bowl of marinade. Add the chicken pieces and let them marinate 20 minutes at room temperature or up to 8 hours covered and refrigerated.
• Combine the flour, cornstarch, salt, and pepper in another shallow bowl or pan. Lift the pieces of chicken, one at a time, from the marinade and dredge them in the flour mixture. Shake off any excess flour and remove the coated chicken to a plate, letting it stand for 5 minutes. During this time the coating will absorb some of the marinade and the pieces will change from white to a beige color.
• Heat the oil to 350 degrees (a pinch of the dredging mixture will sizzle inmmediately on the surface of the oil without burning) and fry the chicken pieces in batches of 4-5 each, for less than a minute. This first frying will seal the outer surfaces with a light-colored crust. Drain the chicken well on paper towels and lower the temperature of the oil to about 325 degrees (a pinch of the dredging mixture will sink slightly before sizzling). Re-fry the chicken, this time in batches of 6-7 pieces each, for 3-4 minutes. Drain the chicken again on paper towels, and serve it hot or at room temperature with lemon wedges.