Tuesday, September 26, 2017
Tuesday, September 12, 2017
Japan
Japan (#19) Karaage (Fried Chicken)
Japan is well-known for Tempura but not so well-known for a technique of frying called Karaage. Kaarage is popular in Japanese bars, supermarket delis and for take-out. It's so easy to make and so delicious. I used chicken breast tenders although most of the cooks I found on YouTube used chicken thighs. The chicken is cut into one-inch pieces and marinated in a mixture of ginger, garlic, soy sauce, sake, sesame oil and sugar for about two hours. When I was ready to fry the chicken, I mixed it with corn starch (potato starch can also be used). I heated about an inch of canola oil in a cast iron skillet and set the timer for 90 seconds. After one minute I turned the chicken and cooked it for 30 seconds more. The result is crispy, golden delicious bits of juicy chicken. I served it on a bed of coconut rice that was made from a packet that I found at House of Rice, my local Asian store.
Japan is well-known for Tempura but not so well-known for a technique of frying called Karaage. Kaarage is popular in Japanese bars, supermarket delis and for take-out. It's so easy to make and so delicious. I used chicken breast tenders although most of the cooks I found on YouTube used chicken thighs. The chicken is cut into one-inch pieces and marinated in a mixture of ginger, garlic, soy sauce, sake, sesame oil and sugar for about two hours. When I was ready to fry the chicken, I mixed it with corn starch (potato starch can also be used). I heated about an inch of canola oil in a cast iron skillet and set the timer for 90 seconds. After one minute I turned the chicken and cooked it for 30 seconds more. The result is crispy, golden delicious bits of juicy chicken. I served it on a bed of coconut rice that was made from a packet that I found at House of Rice, my local Asian store.
Subscribe to:
Comments (Atom)