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Karaage And More Recipe

Name: Teppan Japanese Kitchens Karaage And More Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Japanese
Ingredients: 2.5 lbs boneless chicken thighs, skin on; 3 tbs fresh ginger, grated; 3 tsp garlic, grated or minced; 6 tbs soy sauce; 3 tbs mirin; 3 tbs sake (or dry sherry); 1 tsp granulated sugar; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 cups potato starch (or cornstarch); 0.5 cups all-purpose flour; 1.5 l vegetable oil (for frying); 6 to taste lemon wedges (for serving); 1 cups mayonnaise (Japanese preferred, e.g., Kewpie); 2 tbs Sriracha (or other hot sauce); 0 to taste Japanese mayonnaise (optional extra creaminess); 1 tbs fresh lime juice; 0.5 tsp toasted sesame oil; 2 cups seedless cucumber (thinly sliced); 1 cup carrot (julienned); 0.75 cups rice vinegar; 0.25 cups water; 2 tbs granulated sugar; 1 tsp kosher salt; 2 tbs sesame seeds, toasted; 4 cups Japanese short-grain rice (uncooked); 4.5 cups water; 2 tbs rice vinegar (optional, for seasoning); 0.5 tsp salt

Inspired by Teppan Japanese Kitchen

Time2h

Serves6

Feed 5-7 people choose 4 item

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Ingredients

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Karaage (Japanese fried chicken)

2 1/2 lbs boneless chicken thighs, skin on

3 tbs Fresh ginger, grated

3 tsp garlic, grated or minced

6 tbs Aged soy sauce

3 tbs Mirin

3 tbs sake (or dry sherry)

1 tsp granulated sugar

1 tsp kosher salt

1 tsp freshly ground black pepper

2 cups potato starch (or cornstarch)

1/2 cups 00 bread flour

6 1/3 cup (1.5 l) vegetable oil (for frying)

6 to taste lemon wedges (for serving)

Spicy mayo dipping sauce

1 cups mayonnaise (Japanese preferred, e.g., Kewpie)

2 tbs Sriracha (or other hot sauce)

0 to taste Japanese mayonnaise (optional extra creaminess)

1 tbs Fresh lime juice

1/2 tsp toasted sesame oil

Pickled cucumber & carrot (quick sunomono-style)

2 cups seedless cucumber (thinly sliced)

1 cup carrot (julienned)

3/4 cups Rice vinegar

1/4 cups water

2 tbs granulated sugar

1 tsp kosher salt

2 tbs Sesame seeds, toasted

Steamed rice (to serve)

4 cups Japanese short-grain rice (uncooked)

4 1/2 cups water

2 tbs rice vinegar (optional, for seasoning)

1/2 tsp Celtic sea salt

Method

Karaage (Japanese fried chicken)

Prep and marinate

Trim excess fat from chicken thighs and cut into 1½- to 2-inch bite-size pieces. Place pieces in a large bowl. Add grated ginger, garlic, soy sauce, mirin, sake, sugar, kosher salt, and black pepper. Stir or massage marinade into chicken so all pieces are coated. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours (do not exceed 6 hours).

Coating

Set out two shallow bowls or trays: one with potato starch and all-purpose flour whisked together; another empty tray for the coated pieces. Remove chicken from fridge and pat pieces lightly with paper towel if overly wet (retain some marinade). Working in batches, dredge each piece in the starch-flour mix and shake off excess. Place coated pieces on a tray and let rest 10 minutes to help coating adhere.

Fry — first round

In a deep heavy pot or deep-fryer, heat vegetable oil to 320°F (160°C). Fry the coated chicken in small batches (do not crowd) for 3–4 minutes until the coating is set and pale gold but not fully browned. Remove and drain on a wire rack or paper towel-lined tray.

Fry — second round (crisping)

Increase oil temperature to 365°F (185°C). Return pre-fried pieces to hot oil in batches and fry 1.5–2.5 minutes until deep golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack. Sprinkle a light pinch of salt over hot karaage pieces and keep warm in a low oven (200°F / 95°C) on a baking sheet while finishing remaining batches.

Finish and serve

Arrange karaage on platters with lemon wedges. Serve hot alongside steamed rice, spicy mayo, and pickled cucumber & carrot. Leftovers can be reheated in a 400°F oven for 6–8 minutes to re-crisp.

Spicy mayo dipping sauce

In a small bowl, combine mayonnaise, Sriracha, lime juice, and toasted sesame oil. Taste and adjust heat or acidity: add more Sriracha for spice or a touch more lime for brightness. Cover and refrigerate until service. Bring to near room temperature before serving for best flavor.

Pickled cucumber & carrot (quick)

Thinly slice cucumbers (mandoline or sharp knife) and julienne the carrot. In a heatproof measuring cup or small saucepan, combine rice vinegar, water, sugar, and kosher salt; warm gently and stir until sugar and salt dissolve. Cool slightly, then pour over cucumber and carrot in a nonreactive bowl or jar. Let cool to room temperature, then refrigerate at least 30 minutes (preferably 1 hour) before serving. Sprinkle toasted sesame seeds before serving.

Steamed rice (to serve)

Rinse the rice under cold water until the water runs nearly clear to remove excess starch. Drain 10–15 minutes. Combine rinsed rice and measured water in a heavy saucepan or rice cooker. If using stove-top: bring to a simmer over medium-high heat uncovered, then reduce heat to low, cover tightly and cook 12–14 minutes or until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a rice paddle or fork. If using rice vinegar and salt, gently fold them into warm rice just before serving.