Japanese Style Deep Fried Chicken 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).

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.

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.

TATSUTA-AGE RECIPE - JAPANESE FRIED CHICKEN RECIPE ( 竜田揚げ )

Steps:

• 01 - Mix Soy Sauce, Mirin and Sake in a bowl. 02 - Cut the Chicken into 5cm / 2in squares each and marinade in the sauce for 10 minutes. 03 - Remove the moisture with a paper towel and coat lightly in Katakuriko. 04 - Deep fry the Chicken at 180C / 350F for about 5 minutes or until golden.

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.

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!

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.

JAPANESE CRISPY CHICKEN

Steps:

• Marinade:.
• Mix all the ingredients together.
• Chicken:.
• Trim off all the yellow fat from the chicken.
• Prick it all over with a fork.
• Rub the salt and pepper into the chicken.
• Marinate the chicken for about 30 minutes.
• Heat the oil for deep frying in a wok or deep pan.
• Dry the chicken with the kitchen paper.
• Coat the chicken with the corn starch.
• Shake off any extra corn starch.
• Deep fry until nice and golden colour and cooked through.
• We can tell by how it feels, but you might check it with a skewer and see that no red juices are running.

DEEP-FRIED ASIAN CHICKEN MEATBALLS

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Mix bread crumbs, onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander together in a large mixing bowl until well combined. Add chicken and mix well by hand, kneading it into the mixture.
• Form mixture into golf ball-sized meatballs, about 1 1/2 inches round. Roll in your hands to ensure meatballs are well packed.
• Fry meatballs in the hot oil, working in batches if needed, until well browned and no longer pink in the centers, 3 to 5 minutes.

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 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.

TEBASAKI (JAPANESE-STYLE DEEP FRIED CHICKEN WINGS)

Steps:

• Make a cut along the bone of each chicken wing.
• Lightly coat the chicken wings with the flour.
• Shallow fry (at 300°F) the chicken wings in 1cm of vegetable oil over a low heat for 8 minutes or until they are light brown.
• Remove the wings and turn up the heat on the pan (375°F). Add the wings and fry for a further 2 minutes until crisply. Remove and place on a paper towel.
• Mix the sake, mirin, soy sauce, sugar, and garlic powder and heat, either in a bowl in the microwave or on the stove in a pot. Coat the wings with the sauce.
• Season with salt and pepper, and coat with the white sesame seeds.

TAIWANESE-JAPANESE FUSION DEEP FRIED CHICKEN

Steps:

• In a large mixing bowl mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce.
• Add chicken pieces and stir to coat. Cover and refrigerate for about 1 hour.
• Remove bowl from refrigerator, add potato starch, rice flour, tapioca starch 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.