Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup potato starch
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large pot or deep-fryer
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large bowl, combine soy sauce, sake, mirin, garlic, ginger, salt, and black pepper. Add chicken pieces and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. In a large pot or deep-fryer, heat vegetable oil to 350°F.
3. Place potato starch in a shallow dish. Remove chicken from marinade and coat each piece in potato starch.
4. Working in batches, carefully add chicken to the hot oil and fry until golden brown and cooked through, about 4-5 minutes. Use a slotted spoon or spider strainer to remove chicken from oil and transfer to a paper towel-lined plate to drain excess oil.
5. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 40 minutes (including marinating time)
Cooking time: 20 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 28g
Protein: 28g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or wings.
- Potato starch can be substituted with cornstarch or all-purpose flour.
- Sake can be substituted with dry white wine or rice vinegar.
- Mirin can be substituted with honey or sugar.
Variations:
- Add some spice by adding cayenne pepper or chili flakes to the marinade.
- Make it gluten-free by using gluten-free soy sauce and potato starch.
- Make it healthier by baking the chicken instead of frying it.
Tips and tricks:
- Make sure the oil is at the right temperature before adding the chicken to prevent it from becoming greasy.
- Use a slotted spoon or spider strainer to remove the chicken from the oil to prevent it from breaking apart.
- Serve with a squeeze of fresh lemon juice for extra flavor.
Storage instructions:
Leftover Gusô-no-karaage can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and bake the chicken for 10-15 minutes until heated through.
Presentation ideas:
Serve Gusô-no-karaage on a platter with a side of dipping sauce and garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
- Lemon wedges
Pairings:
- Steamed rice
- Pickled vegetables
- Miso soup
Suggested side dishes:
- Edamame
- Gyoza
- Tempura vegetables
Troubleshooting advice:
- If the chicken is not crispy enough, make sure the oil is hot enough and fry for a few more minutes.
- If the chicken is too salty, reduce the amount of soy sauce in the marinade.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F.
- Use a deep-fry thermometer to monitor the oil temperature and prevent it from overheating.
Food history:
Gusô-no-karaage is a popular Japanese dish that originated in the southern island of Kyushu. It is made by marinating chicken in a mixture of soy sauce, sake, and other seasonings, then coating it in potato starch and deep-frying it until crispy.
Flavor profiles:
Gusô-no-karaage has a savory, umami flavor from the soy sauce and sake marinade, with a hint of sweetness from the mirin. The potato starch coating adds a crispy texture to the juicy chicken.
Serving suggestions:
Gusô-no-karaage is a great appetizer or main dish that can be served with a variety of sides and dipping sauces. It is perfect for a casual dinner party or a game day snack.
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Region: Japanese