{"id":5653,"date":"2023-10-13T03:56:32","date_gmt":"2023-10-13T03:56:32","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=5653"},"modified":"2023-10-13T03:56:33","modified_gmt":"2023-10-13T03:56:33","slug":"karaage-japanese-fried-chicken","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/13\/karaage-japanese-fried-chicken\/03\/56\/5653\/32\/appdev2098\/japanese-recipes-3\/traditional-2\/","title":{"rendered":"Karaage (Japanese Fried Chicken)"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\u00bd\u00a0lb\u00a0boneless, skin-on chicken thighs\u00a0(4\u20136\u00a0pieces; read the blog post)<\/li>\n\n\n\n<li>\u00bd\u00a0tsp\u00a0Diamond Crystal kosher salt<\/li>\n\n\n\n<li>freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For the Marinade<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd\u00a0tsp\u00a0ginger\u00a0(grated, with juice)<\/li>\n\n\n\n<li>1\u00a0clove\u00a0garlic<\/li>\n\n\n\n<li>\u00bd\u00a0Tbsp\u00a0soy sauce<\/li>\n\n\n\n<li>\u00bd\u00a0Tbsp\u00a0sake\u00a0<\/li>\n\n\n\n<li>\u00bd\u00a0tsp\u00a0roasted sesame oil<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For Deep-Frying<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>neutral oil\u00a0(about 4 cups, 960 ml)<\/li>\n\n\n\n<li>2\u00a0Tbsp\u00a0potato starch or cornstarch\u00a0(plus more, if needed)<\/li>\n\n\n\n<li>2\u00a0Tbsp\u00a0all-purpose flour (plain flour)\u00a0(plus more, if needed)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">For Serving (optional)<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>lemon wedges<\/li>\n\n\n\n<li>Japanese Kewpie mayonnaise<\/li>\n\n\n\n<li>shichimi togarashi (Japanese seven spice)<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS\u00a0<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">To Marinade the Chicken<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>To prepare\u00a0<strong>1\u00bd lb boneless, skin-on chicken thighs<\/strong>, cut each chicken thigh into 2-inch (5-cm) pieces. Season with\u00a0<strong>\u00bd tsp Diamond Crystal kosher salt<\/strong>\u00a0and\u00a0<strong>freshly ground black pepper<\/strong>.<\/li>\n\n\n\n<li>Now, grate the ginger (I use a\u00a0ceramic grater). Take\u00a0<strong>\u00bd tsp ginger<\/strong>\u00a0(grated, with juice) and add them to a large bowl. Next, mince or press\u00a0<strong>1 clove garlic<\/strong>\u00a0(I use a\u00a0garlic press) and add it to the bowl.<\/li>\n\n\n\n<li>Add\u00a0<strong>\u00bd Tbsp soy sauce<\/strong>,\u00a0<strong>\u00bd Tbsp sake<\/strong>, and\u00a0<strong>\u00bd tsp roasted sesame oil<\/strong>\u00a0to the bowl with the ginger and garlic. Whisk it all together.<\/li>\n\n\n\n<li>Add the chicken to the bowl with the marinade and mix it with your hands. Cover and keep in the refrigerator to marinate for\u00a0<strong>30 minutes<\/strong>.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Prepare the Deep Frying Oil<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>While the chicken is marinating, prepare the oil for deep-frying. Pour about\u00a0<strong>4 cups (960 ml)\u00a0<\/strong><strong>neutral oil<\/strong>\u00a0into a heavy-bottomed pot (I used a Dutch oven) and heat it to\u00a0<strong>325\u00baF (163\u00baC)<\/strong>\u00a0on medium heat.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">To Dredge the Chicken<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>While the oil is heating up, dredge the chicken. Prepare\u00a0<strong>2 Tbsp all-purpose flour (plain flour)<\/strong>\u00a0and\u00a0<strong>2 Tbsp potato starch or cornstarch<\/strong>\u00a0in separate piles.<\/li>\n\n\n\n<li>Lightly dredge a marinated chicken piece in the flour and dust off the excess flour. Then, dredge in the potato starch and remove the excess starch.<\/li>\n\n\n\n<li>Continue with the remaining chicken pieces.<\/li>\n<\/ol>\n\n\n\n<h4 class=\"wp-block-heading\">To Deep-Fry<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Check that the oil temperature has reached 325\u00baF (163\u00baC).\u00a0<strong>Tip:<\/strong>\u00a0If you don\u2018t have an instant read thermometer, insert a wooden chopstick into the oil; you\u2018ll know it\u2018s hot enough if small bubbles start to appear around the tip. For more details, see my post\u00a0How to Deep-Fry Food.When the oil is hot enough, gently submerge 3 to 5 chicken pieces in the oil at a time; do not overcrowd the pot.\u00a0<strong>Tip:<\/strong>\u00a0If you put too many pieces in at once, the oil temperature will drop quickly, and the chicken will end up absorbing too much oil.<\/li>\n\n\n\n<li><strong>First Deep-Frying:\u00a0<\/strong>Deep-fry for\u00a0<strong>90 seconds<\/strong>, or until the outside of the chicken is a light golden color. If the chicken browns too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling the oil temperature at all times is very important for deep-frying. Transfer the chicken pieces to a wire rack to drain the excess oil.<\/li>\n\n\n\n<li>The residual heat will continue to cook the chicken as it rests on the wire rack. Continue deep-frying the remaining chicken pieces. Between batches, pick up and discard the crumbs in the oil with a fine-mesh sieve. This keeps the oil clean and prevents it from becoming darker.<\/li>\n\n\n\n<li><strong>Second Deep-Frying:\u00a0<\/strong>Now, heat the oil to\u00a0<strong>350\u00baF (177\u00baC)<\/strong>. Place 3 to 5 pieces of the resting chicken back into the oil and deep-fry for\u00a0<strong>45 seconds<\/strong>, or until the skin is golden brown and crispy. Transfer them to a wire rack to drain the excess oil. Continue with the remaining chicken pieces.<\/li>\n\n\n\n<li>The left photo shows the chicken pieces after the first frying and the right photo shows them after the second frying. You can see the chicken pieces on the right are slightly darker in color.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS For the Marinade For Deep-Frying For Serving (optional) INSTRUCTIONS\u00a0 To Marinade the Chicken To Prepare the Deep Frying Oil To Dredge the Chicken To Deep-Fry<\/p>\n","protected":false},"author":1,"featured_media":5654,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[214],"tags":[],"class_list":["post-5653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-2"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/Karaage-Japanese-Fried-Chicken.jpg","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5653"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5653\/revisions"}],"predecessor-version":[{"id":5655,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5653\/revisions\/5655"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5654"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}