Recipe: Yummy Triple fried Japanese chicken
Triple fried Japanese chicken. Transfer to a non-reactive (glass or ceramic) bowl. Combine the soy sauce, sake, ginger juice and sugar and pour over chicken, turning to coat. shichimi togarashi (Japanese seven-spice), to serve (optional) Method. Place the flour in a tray or large bowl.
Japanese shishito (substitute with seeded jalapenos) Japanese Kewpie Mayo You can also use chicken breast, although the fried meat might not be as juicy as thigh fillets. Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more. You can have Triple fried Japanese chicken using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Triple fried Japanese chicken
- You need 600 grams of chicken thighs skin on.
- You need 3 tablespoons of light soy sauce.
- Prepare 2 tablespoons of sake.
- It’s 1 tablespoon of grated ginger juice only.
- Prepare 1/2 teaspoon of sugar.
- It’s of 3/4 cup potato flour.
- Prepare of Canola oil for frying.
- It’s of Japanese mayo to serve.
- It’s of Lemon slices to serve.
- Prepare of Sichimi togarashi.
Carefully place the chicken pieces in the hot oil. Smaller pieces will not take as long. Chicken Karaage – Japanese Fried Chicken. To start off, what is karaage?
Triple fried Japanese chicken step by step
- Cut the chicken into 5cm pieces. Combine the chicken with the soy sauce, sake, ginger juice and sugar and stand for 10 minutes..
- Place the flour in a tray or large bowl. Pull the chicken out of the marinade with chopsticks and drop it into the flour, one piece at a time. Adding the pieces one at a time stops you from pouring in too much of the marinade, and stops the chicken from sticking together. Shake any excess flour from the chicken and place in a tray in a single layer. Allow the floured chicken to stand, uncovered for at least 5 minutes before frying..
- Heat the oil to 180°C in a wide saucepan. Add the chicken to the oil in batches. For each batch, deep fry for 1 minute then remove the chicken to a rack and rest for 30 seconds. Return the chicken back to the oil and fry for 30 seconds, and then rest on a rack again for 30 seconds. Transfer the chicken back into the oil for one last blast of 30 seconds to a minute, and then rest for a two minutes on a wire rack..
- Serve the chicken with a lemon wedge, and a little Japanese mayonnaise scattered with shichimi togarashi (if using)..
Chicken Karaage is boneless chicken that's cut in bite-size, marinated in soy sauce, coated in flour and starch, mostly potato starch, then is deep fried in oil. You can also use other meat as well to fry. A Proper Name for Japanese Fried Chicken. Kara-age is easier to make than tempura because there's no batter, say Tadashi Ono and Harris Salat in their terrific book, Japanese Soul Cooking. The term kara-age refers to a generic group of deep-fried foods that are simply seasoned, dredged in starch or starch and fried.