Hello everyone. Man, I feel bad
for not giving you update what’s going on over the last 3 weeks since my last
post. There were a lot of stuff going around during that time, but long story
short, I wasn’t on the mood.
Yes, Mr. Moody is back.
It’s not that I don’t want to
make a new post with new recipe on it, it’s just that; let me ask you a
question first.
Have you ever wanted to show
people something so bad, but stopped halfway through because you know it looked
ugly as hell and you could do a lot better than that?
Because that’s exactly
what happened to me!
You see, I tested a few new recipes,
but none of it made it. It’s just too tacky, ugly, simply said; ain’t good
enough for you guys. But hey, failures breeds success.
So, here I am, proud to show you
my take on Japanese deep fried chicken, also popularly known as KARAAGE.
Karaage, for me, is the perfect
fried chicken. It’s even better than KFC, since with little ingredient, you can
deliver even bigger flavor than Colonel’s!
Without
further ado, let’s get going!
For 1 serving, you will need;
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| YES, THE SUGAR WAS MISSING, FORGOT TO PUT IT THERE |
·
Chicken Thigh – 150 Grams – Cut into bite sized
pieces
·
Cornstarch – 1 ½ Tbsp
·
All Purpose Flour – 1 ½ Tbsp
·
Egg – 1 piece – Beaten
·
Oil – Enough to cover the chicken during cooking
Seasonings
·
Soy Sauce – 1 Tbsp
·
Sake – 1 Tbsp (Optional for y’all Halal readers
out there)
·
Garlic – 1 Tsp – Grated
·
Ginger – 1 Tsp – Grated
·
Sugar – 1 Tsp
·
Sesame Oil – 1 Tsp (Optional)
Ready? Here We Go!
Step 1 – Pat your chicken
dry with kitchen towel if you haven’t done so. Transfer it into a bowl; add the
soy sauce, sake, garlic, ginger, sugar, and sesame oil. Get dirty and use your
hands, give it a nice massage you can ever do to a chicken. Once done, cover
the bowl with plastic wrap, let sit in the fridge to marinade for 30 minutes.
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| Garlic goes in |
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| ..Ginger too |
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| Then soy sauce says hi |
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| Sake says hello |
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| Sesame seed oil apologizes on behalf of sugar for not being there on time (YES, YOU'RE SUPPOSE TO PUT THE SUGAR RIGHT AFTER SESAME SEED OIL) |
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| The greatest mix up of all time! |
Step 2 – Take the chicken out of the fridge. Add the beaten egg, give it a nice mix. Add the flour, mix again. Add the cornstarch, and give it a final mix.
Don’t mix too much, or else the dough will get a chewy finish later. Set aside.
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| Egg was lovely today |
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| Eww, sticky! |
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| Flour. Hmm..let's see what happens next |
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| OH MY GOD STICKY. |
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| Cornstarch. I got a bad feeling about this |
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| OH MY GOD, LET ME HAND GOOOOOOO |
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| AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH |
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| ..and there you are. |
Step 3 – Heat the oil on medium heat. You can tell it’s hot when
you drop a little bit of batter in and it floats right away. Anyway, cook your
chicken in batches so you don’t f*ck up with the temperature too much. I’m
cooking 3 pieces per batch. Fry for approximately 1-2 minutes depending on the
size. Once it’s pale/almost light brown in color, take it out and let it rest.
Cook the rest like you would the first time.
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| Soybean oil this time around. Higher smoke point madafaka! |
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| YESS |
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| Now, this is what you're aiming, done, but not quite there. |
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| Whole batch of it! |
Step 4 – Once the first frying is done, we are going to double fry
these bad boys. Set the heat to high, and let the oil gets smoldering hot. Cook
your chicken in batches (again), this time it’ll only take a mere 20-30
seconds. Once it’s crispy to touch and golden brown in color, welcome to
heaven.
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| See the bubbles? Eat yourself, beer. |
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| PERFECTION |
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| See how double frying actually improves everything? The left side is single frying, right one is double fried. |
Step 5 – Serve!
I personally like to add a
sprinkle of salt over the Karaage right after it left the fryer. Karaage tend
to have a light taste that is not overwhelming, that’s why some people will
prefer to have more savory kick to it, hence, the salt.
Karaage is best serve with rice,
like you would Japanese dish. However, possibilities are endless. I’ve seen
Karaage served with French Fries, Mashed Potatoes, even sandwich between Burger
Bun!
Give this recipe a try this
weekend. It is very easy, and guaranteed to be loved by your family. Well,
unless they hate fried food.
Cheers
xx
