Josh Emett Karaage Chicken Food

KOSHER VANCOUVER KARAAGE FRIED CHICKEN

Steps:

• Wash chicken in cold water and dry well with paper towels.
• Cut chicken in 1/2 then each side should be separated into breast, thigh, drum, wing and back.
• Cut the breast into 3 equal pieces and the thigh, drum, back and wing into half, then place in a large zip lock bag.
• Mix all the remaining ingredients, except the corn starch, flour, salt and oil, in a large bowl with a whisk.
• Pour the marinade into the zip lock bag with the chicken pieces, knead and refrigerate for at least 1 hour (overnight is okay as well).
• Clean and dry the large bowl that was used to mix the marinade, then add the cornstarch, flour, salt and mix well.
• When ready to cook, remove the chicken from the fridge and individually coat with the dry mix and place on a greased cookie sheet.
• Heat, to 350F, enough oil in a large wok that will allow the chicken pieces to be completely submerged in the oil.
• Fry chicken pieces until golden brown, then drain and place back on the greased cookie.
• Finish in a 375°F oven on bake for 10-15 minutes and serve garnished with lime wedges on lettuce leaves.

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.