Taste of Japan and Sake Live vol.31
Products used in "Taste of Japan and Sake vol.31"
CHICKEN KARAAGE
鶏唐揚げ
300g Chicken Thighs
30g Ginger
2 cloves Garlic
15ml/18g/1tbsp Soy sauce
15ml/18g/1tbsp Sake
15ml/1tbsp Shio Koji
30g Plain flour
60g Katakuriko (potato starch)
Vegetable oil or sunflower oil for frying
1. Cut chicken thighs into small bite size. Smaller, the quicker it cooks.
2. Add ginger, garlic, soy sauce, sake and shio-koji to a food processor, make them into a smooth paste. Add chicken to the paste, mix, then add plain flour to blend them together.
3. Rest in fridge for 60 minutes. Umami rich shio-koji tenderizes and season the chicken to perfection.
4. Heat the oil to 180°C, maintain throughout by controlling the intensity of the heat. The frying oil temperature determines the crispiness on the outside.
5. Dust the chicken in Katakuriko (potato starch) before frying.
6. Cook the chicken for 3-5 minutes, turning over once or twice to ensure they are cooked thoroughly. The cooking time depends on the size of the chicken. Trying to cook 4-5 pieces at the most, if you add too many chicken the oil temperature drops too fast, resulting in soggy chicken. Eat immediately.