Iron Chef Winners Japanese Pan Fried Chicken Food

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.

IRON CHEF WINNER'S JAPANESE PAN-FRIED CHICKEN

Steps:

• Remove excess fat from chicken.
• Remove hard end tips of mushrooms, and cut into halves or fourths depending on size.
• Destem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.
• Heat a non-stick fry pan over medium-high heat until hot; add chicken skin side down, and cook until skin crisps and turns golden.
• Turn chicken and cook other side until brown.
• Add mushrooms and peppers to pan.
• When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.
• Remove chicken when sauce thickens; cut into bite-size pieces.
• Arrange all on a platter.
• Serve sansho pepper and shichimi togarashi as table condiments.

CHICKEN KABOB

Steps:

• Combine all ingredients, and set aside (may be prepared in advance).
• Heat Oil in frying pan on medium.
• Take skewers and form 2-3 Tablespoons of mixture on one end, leaving room for griping.
• Place in hot oil, use fork to flatten for even and quick cooking.
• Flip at about one minute.
• Drain and serve warm with favorite dipping sauce.

CRUNCHY PAN-FRIED CHICKEN

Steps:

• Combine first 3 ingredients in a shallow dish.
• Dip chicken in egg, and dredge in cornmeal mixture.
• Cook chicken in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until done.

ZESTY PAN FRIED CHICKEN

Steps:

• 1. Put olive oil in pan on MED/HI.
• 2. Crack eggs in bowl and in a seperate bowl place sesonings and bread crumbs. Dip the chicken in the egg and then rub with coating.
• 3. Place coated chicken in pan and cook until crisp but not burnt on both sides.
• 3. Remove the chicken from the pan and place on a serving plater. Reccomended with a salad and mashed potatoes. Enjoy.

IRON CHEF WINNER'S JAPANESE-STYLE HAMBURGERS

Steps:

• In a mixing bowl, season ground beef to taste with salt and pepper.
• Heat a small amount of oil in saute pan and cook onion until tender.
• In a small bowl, beat egg lightly; add milk, mixing well.
• Stir in breadcrumbs and allow to rest.
• Add onions and breadcrumbs to ground beef, working ingredients together with your hands.
• Divide meat into fourths, and make a patty; toss back and forth to force air out.
• Shape into burger shape.
• Heat small amount of oil in skillet and cook burgers; cover pan, and simmer on medium-high heat until burgers cook done; then remove lid, reduce heat to medium, and cook till water disappears.
• Remove from pan.
• Add 2/3 cup water, ketchup, sake, Worcestershire sauce, soy sauce, and butter to pan; bring to boil.
• Simmer till thickened.
• Spoon sauce over burgers on plate.

SYLVIA'S SOUTHERN FRIED CHICKEN

Steps:

• In plastic bag, combine salt, 1 teaspoon of the black pepper, and the garlic powder.
• Sprinkle over the chicken and let stand at least 20 minutes (but overnight in the refrigerator is better).
• Place flour, the remaining 1/4 tsp. black pepper and paprika in a plastic bag.
• Add the seasoned chicken and shake until each piece is covered with flour.
• In a large skillet, heat oil over high heat, add chicken pieces and reduce heat to medium.
• Cook for 7 to 10 minutes or until chicken is nicely browned on the bottom.
• Turn and cook on the other side for another 7 to 10 minutes or until chicken is cooked through.
• Remove from skillet and drain on paper towels before serving.

QUICK AND EASY PAN FRIED CHICKEN

Steps:

• Bone the chicken legs being careful to leave the skin on. Pat the skin side dry with a paper towel and salt liberally.
• Meanwhile heat the oil in a large frying pan on medium heat.
• Place the chicken pieces skin side down into the pan; now salt the top side of the chicken using remaining salt and do the same with the oregano.
• Cook without turning for precisely 15 minutes; you will see the chicken cooking through from the bottom upwards. Dont be tempted to continue the cooking over the 15 minutes because we are now going to flip the chicken over for 2 to 3 minutes only to finish off the topside.
• Plate with skin side down and serve with seasonal vegetables or salad.
• Watch for the look of surprise on others faces as they take the first crispy, succulent mouthful.