Taste of Japan and Sake Live vol.31

Taste of Japan and Sake Pairing

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.