Japanese-style fried Karaage chicken recipe

 

 

 

 

 Karaage is a very typical Japanese frying technique. To make it extra crispy, it's usually fried twice, and it's best to let the chicken cool completely before frying it a second time.

 

 

Ingredients 

4 chicken thighs (about 600 g)

Vegetable oil

50 g wheat flour

50 g cornstarch

1 egg

1 centimeter grated ginger

2 garlic cloves

2 tablespoons Japanese soy sauce

3 tablespoons sake

White pepper

 

Elaboration

 

1. Cut the chicken thighs into large chunks.

2. Peel and grate the garlic cloves.

3. Place the chicken in a bowl, add the grated garlic and ginger, the Japanese soy sauce, sake, a pinch of white pepper, and the egg, and mix well.

4. Cover and let marinate in the refrigerator for 30 minutes or longer.

5. In a dish, mix the wheat flour and cornstarch and coat the chicken on both sides with flour.

6. Fry the chicken pieces in a pan with plenty of vegetable oil over medium heat until golden brown, 3 to 4 minutes, depending on their size.

7. Remove the chicken pieces to a wire rack or a plate lined with paper towels to remove excess oil and let cool.

8. Increase the heat and, when the oil is hotter, fry the chicken a second time until golden brown and crispy. Let it rest on kitchen paper to remove excess oil.

9. Serve with a salad of thinly sliced ​​cabbage or grated cucumber.

 

 

Monkfish stew with potatoes

 

 

Monkfish stew with potatoes homemade seafood stew will be perfect for filling your home with warmth, thanks to a recipe that's as easy as it is effective.

 

Similar to monkfish stew or fish zarzuela, this grandmother's spoon recipe is the perfect opportunity to reclaim stew recipes and inexpensive spoon dishes.

Easy to make, like certain baked fish dishes such as baked hake, baked sole, or whole baked sea bass, this monkfish stew is perfect for breaking away from the fish routine and treating yourself to a truly craving for a casserole.

Ingredients

Serves 4
Monkfish tail                                        1
Potato                                                    500g
Onion                                         >            1
Garlic clove                                            1
Medium red pepper
1 glass of white wine
Fish stock or fumet to cover
Extra virgin olive oil
Salt 

Preparation

Difficulty: Easy
Total Time 1 hr 30 min

Preparation 15 min
Cooking Time 1 hr 15 min

Chop the onion, garlic, and peppers into brunoise pieces. Dice the monkfish into 2.5-centimeter cubes. Place 4 tablespoons of olive oil in the saucepan, sear the monkfish pieces over medium-high heat, and set aside.

In the same oil, sauté the onion, garlic, and peppers over medium heat for at least 20 minutes. Add the glass of wine and let the alcohol evaporate.

Add the monkfish and chop the potatoes into 1-inch chunks. Cover with water or stock, season with salt, and let simmer for 35-40 minutes over medium-low heat.

Let it simmer, adding broth, water, or stock to taste if it's too dry, or thicken the stew by mashing a few potatoes if necessary. 

 

What to Serve with Monkfish and Potatoes

Monkfish is one of the fish that proves that beauty and flavor lie within. We can also make a fish stock or broth with it, we can bake it, we can grill it, or we can stew it in a thousand ways…

 

 

 

 

 

 

Pasta with white chorizo ​​sauce

 

 

 

Pasta is always a great option for a simple lunch or dinner. You can prepare it in many different ways to suit your tastes or current cravings. If you combine it with protein and vegetables, you'll also have a very complete dish.

 

This recipe is for a delicious pasta with chorizo. I thought it was a flavorful alternative to the typical pasta in white sauce or with chicken. It's very easy and quick to prepare, so you can have a delicious meal ready in just a few minutes.

 

Ingredients

250g of pasta, 

150g of chorizo, half an onion, one tomato, one tablespoon of vegetable oil, one tablespoon of olive oil, 

20g of butter, salt and ground black pepper.

 

Preparation

Boil the pasta in a pot of salted water for eight to ten minutes, or the time indicated by the manufacturer for firmness. Drain and return it to the pot with a little olive oil. Chop the onion, tomato, and chorizo. First, sauté the onion for about three minutes. Add the tomato and chorizo.

Season with salt and pepper, stir, and cook for about 10 minutes. Add half a cup of water and cook for another five minutes. Finally, pour this chorizo ​​mixture into the pasta pot and mix well. Adjust the seasoning with salt and pepper if necessary.

Preparation time | 25 minutes
Difficulty | Easy

 

Tasting

The best way to eat these delicious chorizo ​​pasta dishes is piping hot and served with good bread. They can also be accompanied by roasted vegetables and, of course, a glass of red wine, which will go very well. 

Tips

If you like, you can replace the tomato with chopped red bell peppers. It's a delicious variation on this sauce.