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Thursday, November 28, 2013

Karaage ( Japanese fried chicken )


I've been mooning about fried chicken for a while now .

You'll ask , how come you you haven't made it yet ? Nobody's stopping you ?!

The same way  most people are hesitant to deep-fry - copious amount of oil .

Of course , you can just shallow fry it then baked it in the oven ....

Trust me , it wouldn't taste the same .

The craving stops here .


 I used about 800 ml of oil in making these tasty morsels .

Too much oil , right ?!

Boy , it was really worth it !

Yeah , I did enjoy it , so much , that I've been thinking of making deep-fried Vietnamese chicken wings -___-''

Waste not , want not - such a shame not to use the oil again , right ?! 

I tried the recipe of one of my favorite Malaysian  food blogger Sonia of Nasi Lemak Lover and also lurked @ No Recipessite to get some much needed pointers .

As you can see , some of my fried chicken are not really fluffy , I've shaken off too much coating before frying it  tsk tsk ! 



Using potato starch in this makes sense , since the fried chicken wasn't greasy after it gets cold . Note that potato starch is different from potato flour , okay ? Just Google what's the difference .

A generous drizzle of lemon or in my case , lime is a must for this !

Guess who've eaten all of it ?

Can you hear the crunch ? Buuurp ! 


Recipe adapted from Nasi Lemak Lover and No Recipes

450 grams chicken thigh , deboned , with skin on and cut into bite size pieces
1 tablespoon soy sauce
2 tablespoons mirin ( Japanese sweet rice wine )
1/2 teaspoon coarse salt
generous 2 teaspoons grated ginger
generous 2 teaspoons grated garlic

1/3 cup potato starch
1/2 tsp freshly ground black pepper

Lemon or lime for serving
steamed rice if desired 

* In a medium mixing bowl , combine the chicken , soy sauce , mirin , salt , ginger and garlic . Mix well to combine and chill in the fridge for at least 30 minutes . I've added  1/2 teaspoon of chili flakes but not enough of it so it was not spicy at all , need more I think or maybe cayenne or chili sauce is much more better .

* In a small bowl , combine the starch and ground pepper and mix .

* In a saucepan , pour oil , the oil is ready if you dip the bamboo chopstick vertically and it sizzles vigorously . Or use a deep-fat frying thermometer , if available .

* Dip a handful of chicken pieces into the starch mixture until each piece is covered well . Drop into the hot oil and when the chicken pieces floats on top , it is done . Repeat  with the rest .

* Once all the chicken is done , heat the oil again , add the chicken pieces in small batches and fry until golden brown . Transfer into the paper towel and continue with with the rest . Serve immediately .

4 comments :

  1. Hi Anne,

    I feel the same too when come to deep frying at home... Oily and yucky cleaning... Who cares??? As long as your karaage is burpalicious :D

    Zoe

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  2. yum yum, my favourite ! can't stop after eating it, Thanks for mentioned my dear..

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  3. Anne,
    This is so tempting!!
    Love the juicy inside and the crispy outside.
    Must cook some soon.

    Thanks for bread browning tips dear :)
    mui

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  4. Wow what lovely fried chicken! Few weeks back it was Korean fried chicken all over the blog space and now you have introduced Japanese version to me Anne! Like you I am scared of trying fried chicken at home. Too much oil and once I learn I know there would be no stopping me! Let's see how long I can resist! :-)

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