{"id":10847,"date":"2018-08-17T22:33:31","date_gmt":"2018-08-17T14:33:31","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=10847"},"modified":"2018-08-18T00:04:46","modified_gmt":"2018-08-17T16:04:46","slug":"crispy-chicken-kaarage","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=10847","title":{"rendered":"Crispy Japanese Chicken Kaarage"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10848 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/05\/Chicken-Kaarage-3.jpg\" alt=\"\" width=\"500\" height=\"620\" \/>\u00a0\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10849 aligncenter\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/05\/Chicken-Karaage-2.jpg\" alt=\"\" width=\"500\" height=\"599\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">Chicken karaage is the Japanese method of deep-frying chicken. This method sees the chicken chunks marinated in the basic Japanese condiments (mirin, Japanese sake etc) before being dredged in potato starch for the deep-frying.<\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: justify;\">There are a few advantages of deep-frying chicken in this manner: (1) the chicken meat is cut into equal sizes so that they can all get cooked evenly and at the same rate; (2) deep-frying using potato starch instead of the usual coat of flour and egg allows the meat to remain crisp and crunchy for a longer time at room temperature.<\/p>\n<p style=\"text-align: justify;\">To be honest, I didn&#8217;t really get the right crisp that I get from eating the chicken karaage at the local Japanese restaurants, but I must say, Japanese condiments do wonders to food alright. The taste of the mirin and the sweetness of the chicken was apparent in my attempt of karaage; it makes the meat even sweeter and more flavourful, in a really unique way that you don&#8217;t get in other fried chicken recipe.<\/p>\n<p style=\"text-align: justify;\">You must try it yourself to believe me!<\/p>\n<p><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li>Chicken thigh: 1kg, boneless, with skin, cut into chunks, dried on paper tower<\/li>\n<li>Ginger: 100g, grated and juiced<\/li>\n<li>Japanese soy sauce (Shoyu): 3 tbsp<\/li>\n<li>Japanese sake: 3 tbsp<\/li>\n<li>Mirin: 2 tbsp<\/li>\n<li>Potato starch: 300g<\/li>\n<li>Peanut oil: for deep-frying<\/li>\n<li>Cabbage: few slices, shredded<\/li>\n<li>Lemon: 1, sliced into wedges<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li>Mix chicken with ginger juice, shoyu, sake and mirin. Marinate overnight in fridge.<\/li>\n<li>Drain away marinade. Dredge chicken chunks with potato starch. Dredge again to cover more evenly.<\/li>\n<li>Heat oil in wok. Slip marinated chickens into wok. Deep-fry 3 &#8211; 5 min turning continuously.<\/li>\n<li>Set chicken pieces onto paper towel to absorb oil.<\/li>\n<li>Place cabbage shreds and lemon wedges onto a plate. Place chicken on top of cabbage shreds to serve.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-10850 alignnone\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2018\/05\/Chicken-Karaage.jpg\" alt=\"\" width=\"650\" height=\"529\" \/><\/p>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\nAbout 30 pieces<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=10847\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>\u00a0\u00a0 Chicken karaage is the Japanese method of deep-frying chicken. This method sees the chicken chunks marinated in the basic Japanese condiments (mirin, Japanese sake etc) before being dredged in potato starch for the deep-frying.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[349,95],"tags":[204,277,628],"class_list":["post-10847","post","type-post","status-publish","format-standard","hentry","category-japanese","category-poultry","tag-chicken","tag-deep-fried","tag-kaarage"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10847","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10847"}],"version-history":[{"count":4,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10847\/revisions"}],"predecessor-version":[{"id":10987,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/10847\/revisions\/10987"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}