Japanese Deep-Fried Chicken Recipe

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Japanese deep-fried chicken recipes typically call for ingredients like sake, sugar and soy sauce, among others. Get a great Japanese deep-fried chicken recipe with help from a resident chef in this free video clip.

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Video Transcript

Hello, I'm Doreen Fang. I'm the Resident Chef here on the Vegas Morning Blend in Las Vegas. And today, I'm going to show you how to make deep fried Japanese chicken which is also know as Karaage. The ingredients are sake, sugar, soy sauce, mirin which is a sweet cooking rice seasoning, Ichimi Togarashi which is just a single blend of pepper, fresh ginger, fresh garlic, Panko breadcrumbs, it's a Japanese breadcrumb and chicken breast with salt, pepper and lemon for garnish. Alright, to start we're going to go ahead and get our chicken breast, we're going to cut it up into one inch thick chunks. And I always use a different like cutting board 'cause I just don't want to get any of the chicken juices and stuff like that onto the regular cutting board. So, you're basically going to cut it into strips which is really easy. Alright. Once the chicken is all cut up, we're just going to go ahead and put it in our bowl and you always have to wash your hands. So, let me go ahead and wash it really quickly. Let's get rid of this. Alright. Next, really easy, we're going to grate some garlic in here. I'm going to do three cloves of garlic and this is a micro-plane grater which is really easy to use and it gets a really fine grate on your garlic which we really like, and that way you don't have big chunks gar, chunks of garlic inside, okay. And it goes really quickly. Alright, so, we'll do part of that and we'll just get that all in there. Now, a lot of times Karaage is made with different things like you can, you can put potato starch for extra crunchiness or cornmeal and it's just really great because normally, you actually fried up twice. But, today, we'll only do it once and that's why I'm using Panko bread. Alright. Next, I'm putting in the ginger. You're just going to do a little bit of ginger 'cause this ginger is really strong, okay. So, you don't want to overdo it. And now, I'm going to put in the sake, just a couple of tablespoons. Alright. Next, a little bit of the soy sauce and I like the Aloha Shoyu, it's not as salty as say like Kikkoman brand; but, you can always just adjust. Just a little bit in and what I mean is like if it's super salty, you're going to probably want to add a little bit more sugar to balance it out. Okay. But, Aloha Shoyu is very like, you still get a really mild soy sauce flavor without all that like saltiness. Alright, next is a little bit of the mirin. Midin is actually how you're suppose to say it, but people say mirin and it's just a sweet cooking rice wine, rice wine seasoning. We're going to put about a quarter of a teaspoon of pepper in here. I love pepper and you can use fresh crack pepper if you want to. I'm also doing about a quarter teaspoon of salt because Aloha Shoyu isn't that salty. And now, we're going to put some sugar in. And again, if you're using like something like Kikkoman, which is a little bit more salty, you can add a little bit more sugar. But, I'm doing about two teaspoons, okay. Alright. You always want to balance it out; sugar and saltiness. Alright. Now, after that's all done, you're just going to mix it all up and you're just going to let that marinate. And it's going to marinate for, I would like to say about three to four hours, that way all the flavors go in because you've got this really great big chunks of chicken, so you want the marinade to just really get inside there; so when you eat it, it's really flavorful. Alright, let me grab the one that I already pre-marinated, okay. Alright. So, here we go, and you can see that the chicken has really absorbed a lot of this marinade. So, all that wonderful flavors in there which is awesome. Alright. Now, this is the best part, who doesn't love fried food? Alright, let me set this aside. Now, the Japanese Panko, instead of just putting in the bowl, I actually put it in a Ziploc bag which makes it really easy. Now, earlier I was talking about potato starch and all that kind of good stuff, but, what I'm doing is I'm using Panko so it goes a lot more, like it gets really crispy very quickly and you don't have to fry it twice. Alright. So, now, I'm going to put in the Panko, which we just talk about, the Japanese breadcrumbs and I actually put some inside in a Ziploc bag to make it much easier, okay. Nobody like a big old mess. Alright. So, really easy; well, for those of you who want to use a chopstick, you can, 'cause I don't like to put too many at once because it just gets all gloppy and it's a big mess. So, I put in a few at a time and basically, I'll just shake it up. Now, the breadcrumbs itself don't have salt on it, so what I like to do is you can either add some salt to the Panko, but sometimes it drops to the bottom or else what I do is I, after I fry it, I sprinkle it with a little bit of Kosher salt, okay. Alright. Now, let's take a look at our oil. The oil needs to be about 350 degrees and one of the tests to check it if you don't have a thermometer is actually put a pair of chopsticks in. And if you put the tip of the chopsticks in, it will start sizzling and that will let you know like it'll start, you'll see these little bubbles and you know that the oil is actually ready to go. And you put the chopstick in and you can see the tip, see how it's bubbling like that, that's telling you that the oil is ready for frying. Alright, did you like that tip? See, Chinese people don't use thermometer, so as a kid, my mom always use chopsticks and that always let us know when the oil is ready. Alright. Now, I have these pieces and they're lightly coated, so it's not going to be this heavy breading or anything like that. So, it'll be really light and crispy. And you don't want ever want to put too many at a pot at once because the oil will cool down too fast and your chicken will not cook. Alright. Alright. So, when you're cooking the chicken, it's really going to take just a few minutes, but if you have the right temperature, you're going to know that it's going to like turn nice and golden brown, which is really important and it'll take a little of time, like I said, just like a few minutes. And see, this is like perfect. Now, if the chicken turns black like immediately, that means your oil is too hot. Okay. And you're going to either put this in a little rack or wire rack to cool or you can put it on top of some paper towels and it'll drain some of that oil. I have some white fry paper on here so it will just absorb all of that oil. And see how nice and golden that is? Alright. We're almost done. This one looks like a baby piece. Alright. Look how cute it is. Let's move this chicken. Alright. So, when you're doing this as a little appetizer, this is great. Now, remember, do little salt on top and just to finish it off, you're going to put a little lemon on there. Fried food really needs some lemon and the acidity which is great. Okay. So, put that on the side and my favorite thing is the Ichimi Togarashi which is the single Japanese chili pepper. And you're just going to put a little on top and it just gives it a little kick. And there you have your Karaage deep fried Japanese chicken. This is Doreen Fang, Resident Chef of the Vegas Morning Blend and that was my version of deep fried Japanese chicken, also known as Karaage. Enjoy!


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