Subj : T.O.H, Daily Recipe - 499
To   : All
From : Dave Drum
Date : Mon Jul 01 2024 17:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Japanese Fried Chicken (Karaage Chicken)
 Categories: Poultry, Sauces, Herbs
      Yield: 2 servings
 
    350 g  (12.3 oz) chicken thigh
           - fillets; in lg bite size
           - pieces
     20 g  (0.7 oz) corn flour /
           - cornstarch
           Oil for deep frying

MMMMM--------------------------MARINADE-------------------------------
      1 tb Soy sauce
      1 tb Cooking sake
    1/2 ts Mirin
      2 ts Fresh grated ginger;
           - w/juice

MMMMM------------------------GARNISH (OPT-----------------------------
           Shredded lettuce or cabbage
           Sprigs of parsley
 
  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 160oC/320oF
  (note 3). The depth of the oil should be about
  3 - 4cm/1 1/4" - 1 1/2".
  
  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. 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 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
  190-200oC/374-392oF.
  
  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.
  
  Yumiko Maehashi
  
  Makes: 2 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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