Time 25m Number Of Ingredients 9 Steps:
Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl. Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour. Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be about 3-4cm/1¼-1½". Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid, and put them in a bowl. Sprinkle over the corn flour and turn chicken to coat every piece with corn flour. Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan. Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces. Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200°C/374-392°F (note 3). Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces. Serve immediately with shredded lettuce and parsley for decoration if using.
Number Of Ingredients 24 Steps:
- In a bowl, mix chicken with shoyu, ginger juice, sake, sesame oil, sugar, grated garlic and white pepper. Cover the bowl with plastic wrap and allow it to marinate in the refrigerator for half an hour. 2. Add plain flour, potato starch and egg into the bowl of marinated chicken and mix well. In a deep frying pan, heat vegetable oil to 160C. Add in chicken pieces and fry till lightly browned. Transfer chicken onto a cooling rack and further heat the vegetable oil to 180C. Double-fry chicken for another couple of minutes till it is cooked, crispy and golden brown. 3. To make onion omelette, add dashi stock, sake, mirin, sugar, shoyu and onion slices in a frying pan over medium heat. Cover the pan with a lid and cook for 1 to 2 minutes until the onions are soft. Lightly beat the eggs and pour half the amount into the pan, distributing it evenly over the surface. Cover the pan and cook for another minute until the egg is slightly firm, then add in the rest of the egg. Turn the heat off and cover the pan for 30 seconds. Divide and top onto two bowls of cooked rice. 4. Add chicken karaage, drizzle a little kewpie mayonnaise, garnish with nori and serve.
Time 2h30m Yield 4 servings Number Of Ingredients 12 Steps:
Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces. In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator. Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.
Time 1h45m Yield 4 Number Of Ingredients 13 Steps:
Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl. Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours. Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl. Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces. Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes. Heat oil in a deep fryer to 350 degrees F (175 degrees C). Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
Time 25m Yield 6 to 8 minutes Number Of Ingredients 9 Steps:
Mix together the potato starch, togarashi, garlic, ginger, sake, soy sauce and egg in a large bowl. Add the chicken and toss to coat fully. Heat a large saucepan with about 2 inches of vegetable oil and heat over medium-high heat to about 375 degrees F. Add the chicken and cook until golden brown and cooked through.
Time 45m Yield 2 to 4 servings Number Of Ingredients 12 Steps:
In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours. Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan. While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces. Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels. When all the chicken has been fried once, increase the oil’s temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don’t serve it immediately. Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.
Yield 4 servings Number Of Ingredients 9 Steps:
In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with plastic and marinate for at least 15 minutes in the fridge. Add the egg and potato starch to the chicken. Mix well. Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes. Enjoy!
Time 35m Yield 2 Number Of Ingredients 9 Steps:
Combine soy sauce, sake, oil, ginger, and garlic in a bowl and whisk to combine. Add chicken pieces and mix well with the marinade. Marinate at room temperature for 15 to 20 minutes. Heat oil in a large saucepan to 350 degrees F (175 degrees C). Combine flour and cornstarch on a plate. Coat marinated chicken with flour-cornstarch mixture. Fry chicken pieces in batches until lightly browned, about 3 minutes. Remove from the hot oil, transfer to a wire rack, and allow to rest for 3 minutes. Increase heat until oil is 375 degrees F (190 degrees C). Fry chicken pieces for another 1 to 2 minutes in the hot oil until very crisp.
