Chicken Karaage Don Recipe 45

Steps:

• 1. 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.

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.

Steps:

• Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
• Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.

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.