I was thinking this the first time I've made chicken karaage , " Here goes another unhealthy treat that I would love to eat occasionally ha ! more like , I could eat this everyday ! " Now , remember , moderation is the key ! I seldom deep-fried , for one , I hate to store used oil in the fridge for a long time and since I'm the only one here who dig this fantastic but unwholesome deliciousness , cooking it for one person seems superfluous .
But because it's nearly the time of the month ....
Excuses , excuses !
If your compare this karaage to my previous one , you'll see that this version is much fluffier . At that time , I thought I also used potato starch as I bought it at one of my favorite baking supply store . By the time I finished cooking and photographing it , I compare it to Sonia's and No Recipes' sites . The coating of mine looks thinner and thinking maybe I did shake off too much excess flour or starch , for that matter .
I've made it again for our New Year's dinner , I bought a pack of potato starch at one of the shops that sells Japanese products . If only you've seen my face while I was cooking the karaage , using the right potato starch , it looks like the authentic-looking version lol
The potato starch is made from potato that has been peeled , the flesh is grind into a mushy slurry then dehydrated , the texture is similar to that of cornstarch , it's usually use as a thickening agent and of course , makes a great crispy coating . Potato flour on the other hand , is made from whole potato , including the skin and it gives baked goods such as loaf bread a nice soft and moist texture . It makes a nice , crispy coating as well though a bit thin and you still can use it in this kind of recipe if starch is not readily available .
To offset the unwanted calories from the karaage , I've made this simple but wonderful salad as a side . Initially , it was supposed to be an apple-cabbage slaw but I've been wanting to make homemade sesame dressing . The bottled version tastes good but making it at home is easy , cheap and certainly delicious ! The tangy dressing goes really well the crunchy salad and the salad itself is a good foil for the greasy karaage .
Spicy chicken karaage , serves 4
550 grams boneless whole chicken leg , cut into bite-size pieces
4 teaspoons sake
4 teaspoon mirin
4 teaspoon light soy sauce
20 grams / 1-inch peeled ginger , finely chopped or grated
2 cloves garlic , finely minced or grated
1/2 teaspoon freshly ground black pepper
1 teaspoon teaspoon chilli flakes
pinch of salt
2/3 cup potato starch
dash of ground black pepper
oil for frying
lime or lemon wedges , to serve
* In a bowl , combine the chicken and the rest of the ingredients , chill in the fridge for at least 30 minutes , more , if time permits .
* In a bowl or plate . combine the potato starch and the black pepper .
* In a saucepan , heat oil , the oil is ready if you dip a bamboo chopstick and it sizzles or use a deep-fry thermometer , if available .
* Dip several pieces of chicken into the starch mixture until each piece is well covered up . Gently drop each piece into the hot oil and fry in batches until chicken pieces floats on top and lightly golden . transfer to the plate and repeat with the remaining pieces .
* Once all the chicken is done , turn up the heat , gently drop chicken in batches until each piece is golden brown , transfer to a plate lined with paper towel and continue with the rest . Serve hot .
Apple and cabbage salad serves 4-6
1 Gala apple , unpeeled , cored and thinly-sliced
1 Granny Smith , unpeeled , cored and thinly-sliced
2 teaspoon lime juice
200 grams thinly-sliced red cabbage
50 grams thinly-sliced carrot
1/2 cup steamed fresh corn kernels
* In a large bowl , toss the 2 apples and lime juice , add in the rest of the ingredients , chill in the fridge for about an hour . To serve , divide into bowls and drizzle in the sesame dressing .
Sesame dressing , makes 1 cup ( Recipe adapted from Just One Cookbook )
6 tablespoon sesame seeds
4 tablespoon mayonnaise
4 tablespoon apple cider vinegar
3 tablespoon light soy sauce
2 teaspoon raw sugar
1 teaspoon mirin
1 teaspoon sesame oil
* In a wok or a large pan , toast sesame seeds over medium heat ; stirring from time to time , for 6 minutes or until lightly golden . Place seeds into mortar and pestle , grind into a paste . Transfer paste into a bowl and add the rest of the ingredients , mix well to combine . Chill in the fridge before using .
This post is linked to the bloghop event Little Thumbs Up and is organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . This month's theme is APPLE and hosted by Kit of I Lost in Austen