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.
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