Chicken karaage

Chicken Karaage

Ingredients:

• 1 tbs soy sauce
• 1 tbs sushi seasoning
• 1 tbs finely grated fresh ginger
• 500g chicken thigh fillets, cut into 3cm pieces
• Vegetable oil, to deep-fry
• 130g(1 cup) cornflour
• 2 tbs plain flour

Step 1 
      Combine the soy sauce, sushi seasoning and ginger in a glass or ceramic dish. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Step 2 
      Drain the chicken from the marinade and pat dry. Add oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread turns golden in 20 seconds). Place combined flour on a plate. Add one-third of the chichen and toss to caot. Shake off any excess. Cook, turning halway through cooking, for 4-5 minutes or until cooked through. Use tongs to transfer to plate lined with paper towel. Repeat, in 2 more batches, with remaining chicken and flour mixture, reheating the oil between batches. Transfer to a serving platter.

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Chicken Recipe

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  Adobo-Rubbed Chicken Recipe

  Ingredients

  • 2 tablespoons vegetable oil
  • 1 small white onion, chopped
  • 2 cloves garlic, roughly chopped
  • 10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces
  • 1 cup chicken broth, preferably organic
  • Salt and freshly ground black pepper
  • 1 (3 1/2 to 4-pound) whole chicken, backbone removed and flattened slightly
  • 12 corn tortillas, warmed
  • Lime wedges, for serving

  • Directions

    Preheat the oven to 375 degrees F.

    Heat the oil in heavy, medium saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth and bring to boil. Continue boiling until the chiles are soft, about 5 minutes. Transfer the mixture to blender and puree. Season with salt and pepper.

    Preheat a grill or large grill pan over medium-high heat.

    Meanwhile, rub the adobo mixture all over the chicken, using about half of the adobo. Sear the chicken, breast-side down, until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the chicken breast-side up, place in a baking pan and transfer to the oven. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, about 40 minutes. Serve with corn tortillas to prepare tacos and lime wedges.

    Cook's Note: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.