Time 25m Number Of Ingredients 9 Steps:
Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl. Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour. Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be about 3-4cm/1¼-1½". Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid, and put them in a bowl. Sprinkle over the corn flour and turn chicken to coat every piece with corn flour. Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan. Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces. Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200°C/374-392°F (note 3). Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces. Serve immediately with shredded lettuce and parsley for decoration if using.
Time 1h10m Yield 8 Number Of Ingredients 13 Steps:
In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes. Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well. In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.
Time 25m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Cut chicken into inch pieces. Whisk together egg whites and soy sauce. Soak chicken in soy mixture for 20 minutes covered in the fridge. Add 2 cups oil to wok or deep fryer. Heat wok to 350°F. Put cornstarch and flour into a reseal able plastic freezer bag. Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job. Add chicken to wok. Fry 15 seconds only. No browning yet! Remove chicken and place aside on a cookie sheet or bowl lined with paper towels. After all of the chicken has cooked for 15 seconds let cool for a few minutes. Fry it an additional 15-20 seconds or until golden. Always check meat. If it is pink it needs to be cooked longer. Top with your favorite lemon or orange sauce.
Yield 1 serving Number Of Ingredients 12 Steps:
Put chicken thigh in a bag, add soy sauce, sake, mirin, garlic, ginger and marinate in the refrigerator for about 1 hour. Put potato starch powder and sift flour in the bowl and mix well. Heat frying oil to 350°F (176°C) add chicken and fry. Make mustard mayonnaise. Put mayonnaise, honey, japanese mustard, and miso in a bowl and mix well. Make Rice Buns. Put rice in a container. Wrapped in seran wrap, press with a small tool to shape it. In the same way, create three more. Put the sesame oil in a frying pan and cook rice buns. After they become golden, take them out. Green leaf on one side of chicken, cover with mayonnaise, put the rice bun on top, Enjoy!
Time 1h Yield 4 serving(s) Number Of Ingredients 7 Steps:
Grate the ginger and squeeze it over a bowl to extract it’s juices. Add the sake or wine and soya. Cut the chicken thighs into four chunks and rub well with the marinade, then set aside in the marinade for 30 minutes. Heat the oil slowly for 165-170oC/330-340oF. Pat the chicken dry on paper towel. When the oil is hot, dust the chicken generously with cornflour and lower the pieces into the oil. To maintain the oil temperature, do not add too many chicken pieces at once. Deep fry the chicken pieces for 4-5 mins, until crisp, golden and cooked through. Halve on chicken piece to make sure it is cooked inside. Drain the rest of the chicken, then serve hot or cold. Garnished with salad leaves.
Time 2h30m Yield 4 servings Number Of Ingredients 12 Steps:
Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces. In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator. Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.
More about “japanese style deep fried chicken recipes”
Time 1h45m Yield 4 Number Of Ingredients 13 Steps:
Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl. Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours. Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl. Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces. Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes. Heat oil in a deep fryer to 350 degrees F (175 degrees C). Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
