Tag Archives: Deep-fried Chicken

Karaage Chicken-Deep-fried Chicken by the Dragon (the real one!)

Karaage Chicken/Japanese-style deep-fried chicken is not much of a mistery. The recipe to obtain a properly fried chicken with a juicy and steaming flesh is quite easy.
The Dragon (the real one!), that is, the Missus, had to prepare some food for lunch as her family was visiting us for lunch today which was a National Holiday.

As I was on shopping duty yesterday, I bought four pieces of chicken momo/thigh. I got them already rid of their bone and opened. If you buy them with the bone, choose them large. With a very sharp knife make a full cut lengthwise and detach the flesh from the bone into one block.
Leave their skin on!
In a vinyl pouch pour an equal amount of cornstach and rice flour. Mix well.
You may of course use your own mix, be it flour, panko, breadcrumbs or what else. The Missus does not usually any form of batter.
Drop the whole chciken pieces (you may cut them in small pieces beforehand if you wish, but that will make the process a bit burdensome) inside the vynil pouch and mix well to have the chicken wholly coated in cornstarch and rice flour mixture.

Now come the little trick!
There is no need to prepare a whole deep pan of oil. If you have it, fine, but it is far better to “shallow fry” in no more than a 1 cm deep oil in a frypan large enough to comfortably cook one piece at a time.
Drop the piece of chicken skin down (VERY IMPORTANT!) and fry. With a spoon pour oil from the frypan over thechicken all the time.
Check if the skin has reached a crispy light brown. If so, turn it over with large chopsticks and cook it still pouring oil over the exposed side with a spoon.
Once the piece has reached a nice light brown, take it out of the oil and place it on a grill to let the oil drip away.
Proceeed the same way with the other pieces.
Once you have finished the fourth piece the first should have cooled down enough.
Drop the first piece again in the oil and fry till you reach a perfectly uniform brown color on both sides. No need to pour oil over it then.
Take the piece out and place it on some kitchen paper to soak out the oil.
Once you have deep-fried all the four pieces (I’m saying four but the number is not important!) slice them and place them on a serving dish.

The chicken should be steaming and pour out some of its juices.

Before frying the Dragon had prepared a sauce by frying finely chopped echalottes (red onion would be fine) in olive oil. Once the echalottes had become translucent she switched off the fire and added rice vinegar, Thai sweet and hot chili dressing and funely chopped thin leeks.
She poured the whole dressing all over the chicken before serving
As you can see this it is pretty easy and adaptable.
The little secret is the two-step cooking in shallow oil.
Deep-frying in deep oil may be fine but there is always a danger of the chicken cooking too fast if you are not absolutely vigilant!


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Deep-fried Chicken: “Japanese home-made style” (1?)

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(unfortunately, the Missus refused to comply to my request to the point of having a demonstration photographed. This pic of a bento concocted last February will have to suffice till I come up with a more satisfactory solution!)

Me and my big mouth! Why do I have to make promises on somebody else’s behalf when I should know better! LOL.
But a promise is a promise. Even if it took a whole evening, night (do not ask me why or how, uh!), and next (this) morning of badgering a Missus surprised (pleased by?) at the sudden attention!
I know one big guy, namely Bill, who might find himself in the exactly opposite situation. One piece of advice mate, do not give away your little (cooking) secrets all at once and you will find yourself basking in a lot of attention (why am I saying that? No way I will translate that in my Japanese blogs, or our Japanese apartment will become a unilateral point-blank shooting gallery!).
In any case, Rowena, you might need the help of the likes of Taste Memory Girl as far as some ingredients are concerned, unless you want to send a SOS all over Foodbuzz!

The recipe I managed to extract from the Missus is open to variations. Do not hesitate to do your own research and discover new ways, although I can already hear (and welcome) advice from Foodhoe and others!

-chicken: thigh chicken only. Breast chicken being too lean, you will end up with dry coarse chicken. Thigh chicken contains the right amount of fat to make for juicy morsels. No skin please, as this will become a different recipe I will hopefully explain one day. Enough for at least 5 pieces a person (probably double for me!)
-Marinade: Japanese sake (cheap cooking variety). If unavailable, a strong dry white wine should do. Grated garlic. (Chinese) oyster sauce.
You will have to experiment there as far as the amounts are concerned.
Nota bene: The Missus, depending upon her “mood” will add grated ginger, reduce the oyster sauce and add rice vinegar, sesame oil or Thai Sweet Chili Sauce. Plenty of scope again to please everyone!
-Rice powder, called “yoshinko” in Japanese. I do not know the Chinese or Korean equivalent. That is where you will need a little help from your friends all over the world!
-Cornstarch (katakuriko in Japanese).

No salt or pepper needed. Oyster sauce contains enough salt as it is.

Marinade the chicken cut to pieces with the sake (or wine), grated garlic and oyster sauce (or whatever combination) in a Tupperware (or cellophane paper-covered bowl) in the fridge for at least a night.
“Deep-frying” is actually “shallow-frying” as the Missus uses a large teflon coated pan with just 2 or 3 millimeters of oil. Oil temperature should be around 180 degrees Celsius.
Roll the chicken pieces (do not wipe them, just shake them to get rid of excess liquid) and roll them in a equal mixture of rice powder and cornstarch.
Drop in the pieces and fry until colour start changing. Take them out and put them on sheet of kitchen paper to prevent them from absorbing oil.
Let rest for a minute or two or until you have fried everything once. Fry a second time until the chicken pieces have attained a rich brown colour. Put them on a sheet of paper chicken to absorb excess oil.
Can be served at once, or later in a bento/lunch box after having let them cool down sufficiently.
The Missus will usually serve them with lettuce to wrap chicken in and cut lemon for seasoning.
Again, “depending upon her mood”, she will serve in separate dipping dishes tartare sauce, rice vinegar, Thai Sweet Chili Sauce, or a mixture of mayonnaise and Thai Sweet Chili Sauce!


Next to come will be recipes for Japanese omelette/Yakitamago as promised to Bill!