Fried Chicken With A Japanese Twist Recipes

FRIED CHICKEN WITH A JAPANESE TWIST

Steps:

• place chicken in a large dish and prick all over with a skewer. Squeeze the fresh ginger in a bowl until you get about 2 tsp
• Add the mirin and soy sauce and mix well. Pour over the chicken and coat well. leave to marinade in a fridge for 20 mins
• In a dish mix the cornflour and salt. roll each chicken piece in the mixture until coated. Heat 2 inches oil in a deep pan until it bubbles. Add a few pieces of chicken at a time and cook for 5 mins. turning regurlally until golden and crisp. Drain on kitchen paper
• Serve hot with rice or mash potato

KARAAGE (JAPANESE FRIED CHICKEN)

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.