Karaage Chicken (Japanese Fried Chicken)
Ingredients
Protein:
1 Garlic Clove, minced
¾-1inch of Ginger, peeled with spoon and grated or minced
1 tbsp Sesame Oil
1 ½ tbsp Soy Sauce
1 tsp Demerara Sugar or Light Brown Sugar
5 tbsp Potato Starch or Cornstarch
1 tsp Ground Cinnamon
Freshly Ground Pepper to taste
1 bunch of green onions or spring onions
3 tbsp Kewpie Mayo
Crushed red pepper flakes
Instructions
Slice lemon into wedges. Thinly slice green or spring onion
at a sharp diagonal for garnish. Add mayonnaise to small dish for serving, top
with a heavy sprinkle of red pepper flakes. Set all aside in refrigerator.
Combine all marinade ingredients in a bowl or plastic
resealable bag, mix well to ensure the starch is mostly absorbed and not
clumped.
Pat chicken dry, then cut into 1 ½ inch pieces. Add chicken
to marinade and mix well.
Leave to marinate in the refrigerator for at least 30
minutes. (Making it the night before and leaving it in the refrigerator
overnight is recommended, however.) If prepared in bowl, be sure to cover
before storing in fridge to prevent contamination.
When ready to fry, pour a 2-3 inch depth of vegetable oil in
a heavy bottom pan (cast iron works best), and heat to 325℉ on
medium-high heat. Prepare a tray with paper towels to put the chicken on when
it’s done frying. Set plate aside.
Stir the chicken pieces in the marinade to make sure they
are evenly coated. Then, carefully add the pieces to the hot oil from a low
distance to minimize splashing. Cook for
5-7 minutes, turning regularly, until golden brown and cooked through. To check
doneness, pierce a piece of chicken with a fork, if the juice runs clear, it is
cooked. Remove chicken from the oil and
drain on paper towels.
Squeeze lemon over chicken. Serve immediately. Enjoy by
dipping in kewpie mayonnaise, red pepper flakes, and green onion.
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