Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp yuzu kosho paste
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tsp grated ginger
- 1 tsp garlic powder
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together the yuzu kosho paste, soy sauce, sake, grated ginger, and garlic powder.
2. Add the chicken pieces to the bowl and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
3. In a separate bowl, whisk together the cornstarch, all-purpose flour, baking powder, and salt.
4. Heat the vegetable oil in a deep pot or fryer to 350°F.
5. Dredge the marinated chicken pieces in the flour mixture, shaking off any excess.
6. Carefully place the chicken pieces in the hot oil, being careful not to overcrowd the pot. Fry for 5-6 minutes, or until golden brown and cooked through.
7. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
8. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 40 minutes
- Cooking time: 6 minutes per batch
Temperature:
- Fryer temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 25g
- Protein: 26g
Substitutions for ingredients:
- Yuzu kosho paste can be substituted with any other spicy citrus paste.
- Sake can be substituted with white wine or rice vinegar.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Try using shrimp or tofu instead of chicken.
- Add some chopped scallions or cilantro to the flour mixture for added flavor.
- Serve with a side of steamed rice or a salad.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to prevent it from becoming greasy.
- Fry the chicken in small batches to ensure even cooking.
- Use a deep-fry thermometer to monitor the oil temperature.
- Let the chicken rest on a paper towel-lined plate to drain excess oil before serving.
Storage instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chicken on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with a side of dipping sauce and garnish with sliced scallions or cilantro.
Garnishes:
- Sliced scallions or cilantro
Pairings:
- Serve with a cold beer or a glass of chilled white wine.
Suggested side dishes:
- Steamed rice or a salad
Troubleshooting advice:
- If the chicken is not crispy enough, try increasing the heat of the oil or frying for a longer period of time.
- If the chicken is overcooked, try lowering the heat of the oil or frying for a shorter period of time.
Food safety advice:
- Always use a deep-fry thermometer to monitor the oil temperature.
- Use caution when frying to prevent burns or fires.
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Karaage is a Japanese cooking technique where meat or fish is marinated in soy sauce and other seasonings, then coated in flour and deep-fried.
Flavor profiles:
- Yuzu kosho is a spicy citrus paste made from yuzu zest, chili peppers, and salt. It adds a tangy, spicy flavor to the chicken.
Serving suggestions:
- Serve the chicken as an appetizer or as a main dish with a side of steamed rice or a salad.
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Region: Japanese