Chicken Karaage (Japanese Fried Chicken

Ingredients

Meat
- 450 g Chicken thighs

Produce
- 1 clove Garlic
- 1 tbsp Ginger, fresh
- 1 Lemon

Condiments
- 2 tbsp Soy sauce

Baking & Spices
- 2 tsp Granulated sugar
- 1/3 cup Potato starch

Oils & Vinegars
- 1 Vegetable oil

Beer, Wine & Liquor
- 1 tbsp Sake

Time
Prepare: 1H 10M
Cook: 10M
Total: 1H 20M

Found on norecipes.com

Description

Fried chicken, whether it's Southern, Japanese, or Korean, is one of my favourite foods of all time. Put simply, it would be on the menu for my last meal. It's one of those dishes that strikes the perfect balance between flavor, texture and richness. The only downside about a really great fried chicken (calories aside), is that it takes about a day to make.

Karaage (唐揚げ), pronounced kah-rah-ah-geh, literally means “Tang fried” (Tang as in the Chinese dynasty), and is an umbrella term for any chicken that's coated in either potato starch or flour and fried. Like Gyoza and Ramen, Karaage is an example of Wafu-Chuka (Chinese-style Japanese) cuisine, whereby dumplings, noodles, or in this case fried chicken, was adapted from the Chinese culinary repertoire and turned into something uniquely Japanese.

The most common type of Karaage, is known as Tatsutaage (竜田揚げ), which is usually defined by the chicken first being marinated in soy sauce and then coated with potato starch. The name is in reference to the reddish brown color imparted by the soy sauce, which was thought to resemble the color of the Tatsuta River in autumn, when the surrounding Japanese maple trees turn the river a similar hue. After being marinated in soy sauce, ginger and garlic, the two-bite nuggets of chicken are dredged in potato starch and deep fried until crisp. The potato starch creates a golden shell around the karaage with a lasting crispness which makes it perfect for packing into a bento lunch. Karaage also makes for a great summer picnic with some onigiri (rice balls)

I know someone is going to ask so I'll address a few substitutions up-front. You can make Karaage with breast meat, but it will be dryer and less flavorful for the same reason why breast meat is healthier: it has less fat. Cornstarch can be substituted for the potato starch, however the texture won't be the same. Karaage made with cornstarch has a dense crunchy texture like tortilla chips, while karaage made with potato starch fries up with a light crispy crust like a potato chip.

Personally, I also prefer potato starch to cornstarch as a thickening agent, so I've done away with cornstarch in my kitchen. In the US, you can get potato starch at Whole Foods under the Bob's Red Mill brand.

Ingredients

450 gramsChicken thighs – boneless skin-on(cut into 2.5 centimeter pieces)
1 tablespoonGinger - fresh(grated)
1 cloveGarlic(grated)
2 tablespoonsSoy sauce(use tamari to make it gluten-free)
1 tablespoonSake
2 teaspoonsGranulated sugar
1/3 cupPotato starch
Vegetable oil(for frying)
Lemon(for serving)

Directions

Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
Add a handful of chicken to the potato starch and toss to coat each piece evenly.
Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.

Serves: 2 serving
Prepare: PT1H10M
Cook Time: PT0H10M
TotalTime: PT1H20M

norecipes.com

495 0 2017-08-01 03:18:16

Title:	Chicken Karaage (Japanese Fried Chicken
Descrition:	Karaage, the Japanese version of fried chicken is first marinated in ginger, garlic and soy sauce, and then coated in potato starch before being fried. The result is an ultra crispy shell encasing a flavorful bite of juicy chicken inside.

Chicken Karaage (Japanese Fried Chicken

Meat
- 450 g Chicken thighs

Produce
- 1 clove Garlic
- 1 tbsp Ginger, fresh
- 1 Lemon

Condiments
- 2 tbsp Soy sauce

Baking & Spices
- 2 tsp Granulated sugar
- 1/3 cup Potato starch

Oils & Vinegars
- 1 Vegetable oil

Beer, Wine & Liquor
- 1 tbsp Sake

The first person this recipe

norecipes.com

495 0

Found on norecipes.com

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Chicken Karaage (Japanese Fried Chicken

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Karaage, the Japanese version of fried chicken is first marinated in ginger, garlic and soy sauce, and then coated in potato starch before being fried. The result is an ultra crispy shell encasing a flavorful bite of juicy chicken inside.