Recipe Challenge: Karage Chicken from Tokyo Cult Recipes, Maori Murota, Harper Collins 2015
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Karage Chicken is Japanese fried chicken bits, similar to popcorn chicken if you were to compare it to something we’re familiar with, yet with a radically different taste.
1 lb 2 oz chicken thigh preferably but breast is okay, cut into small diced pieces
Oil for frying
FOR THE CHICKEN MARINADE
1 garlic clove (they say grated, but we just minced it)
2 cm ginger grated (we took a shortcut and used ginger powder, 1 tablespoon)
1 tablespoon sesame oil
1.5 tablespoon soy sauce
1 teaspoon raw demerara sugar (we used regular sugar)
5 tablespoons potato starch (we used corn starch)
1 teaspoon cinnamon
Put all the marinade ingredients and chicken in a bowl and mix well, making sure the starch is well incorporated and covering all the chicken. Place in fridge to marinate for at least 30 minutes but up to 24 hours is okay.
When you’re ready to fry, heat up your fryer or a large saucepan with at least 2 cm of oil. While it is heating, remix the chicken so that the marinade is still covering the chicken evenly. Once the oil registers 325 degrees it’s time to begin frying.
*Tip: If you don’t have a thermometer to check the oil temperature, use this trick. Get a wooden spoon or chopstick and place in oil upright. If it bubbles around the utensil you are using, the oil is ready. Be sure when you take the utensil back out that you don’t burn yourself!*
Very carefully place each chicken in the hot oil and cook for about 5-6 minutes, carefully moving them around in the oil once in awhile to ensure they don’t stick to the bottom of the pan. Once they look crispy and browned, take out of the pan onto a plate with paper towel to dry the dripping oil.
*Another tip…Not sure if the chicken is ready? Just cut open a piece and see if the juices run clear. We like to cut open the largest piece that way it ensure the smaller ones are ready too!*
Plate the chicken on a plate and immediately squeeze lemon over it. Garnish with green onions and sesame seeds if you’d like. Serve with sauce of choice…we chose teriyaki sauce for a little sweetness…
We both agreed that the cinnamon was overpowering. We would have used about half. And we thought it could have used a little salt. Otherwise it was really good and deliciously crispy, and would make a great different type of appetizer.