00:00Hey everyone, I'm Yuto and today on Statue I'm going to show you how to make the most
00:04delicious and crispy Japanese chicken karaage ever. Let's get started.
00:10I'm going to start by placing about 350 grams of skin on chicken thigh in a seedable bag.
00:16I tenderise the chicken by stabbing it with a fork all over before cutting into bite-sized pieces.
00:22This will make it softer and absorb more flavour.
00:25Add half teaspoon of salt and massage it until all the pieces are evenly covered.
00:32Next, we're going to flavour the chicken, so add one and a half tablespoon of grey ginger,
00:38a tablespoon of grey garlic,
00:43half a tablespoon of grey apple, one tablespoon of sake,
00:48a teaspoon of Japanese mayonnaise, one teaspoon of toasted sesame oil,
00:54a teaspoon of shirodashi, or if you don't have it, you can use light soy sauce,
00:59half a teaspoon of Chinese chicken bouillon powder, and a sprinkle of white pepper powder.
01:06If you don't want to touch the chicken, you can massage everything together by scrunching the bag,
01:11but I find it's quicker and more thorough to get stuck in and mix it by hand.
01:16Okay, once it looks evenly covered, add one tablespoon of all-purpose flour,
01:22and one tablespoon of tapioca starch.
01:25Massage it once more until all the pieces are evenly covered.
01:34Then push the air out of the bag, seal it up, and marinate it in the fridge for about 30
01:40minutes.
01:41I recommend leaving it for an hour if you have time.
01:49So once it's finished marinating, start heating your oil to 160 degrees Celsius,
01:55that's about 320 degrees Fahrenheit.
01:58While we wait for the oil to heat up, take a container and add 4 tablespoons of potato starch
02:05and 2 teaspoons of water. Use chopsticks or a fork to spread the moisture around.
02:12This will help the starch clump up a little. The goal here is to make small balls of starch
02:19for something I like to call the hailstone effect. These little hailstones will be used to coat the
02:25chicken and make it extra crispy. I also like to use my hand to squeeze it a bit for a
02:31few bigger
02:32hailstones here and there. When that's done, coat each piece of the marinated chicken generously with
02:42the hailstone starch. Make sure the chicken isn't too wet before you do this. Shake off the marinade
02:48before rolling it into the starch. The hailstone effect is optional. You can just use the starch as
02:55it is if you prefer, but I seriously recommend it if you like me and prefer your karage extra crispy.
03:06Okay, let's place them in the oil. We will be frying these in multiple batches to prevent the oil
03:12temperature from dropping too much. Fry them for about 3 minutes or until lightly browned. Don't worry
03:18about them being cooked all the way through because we're going to double fry them.
03:24After 3 minutes, let them rest on a wire rack while you cook the next batch. This will allow them
03:31to
03:31continue cooking in the residual heat. This Japanese-style frying pot is great because
03:36it drains the oil back into the pot.
03:44Once you've cooked all the chicken, increase the oil temperature to somewhere between 180 to 190 degrees
03:51Celsius or about 360 Fahrenheit and fry them again for about 1 minute or until a deep golden brown.
04:00I find double frying prevent both undercooking and overcooking and it makes the exterior extra crispy
04:07which is my main goal with this recipe. Once they're done, drain on a wire rack once more and that's
04:14it.
04:15The ultimate crispy and flavorful Japanese karaage chicken.
04:21I hope you enjoyed that one. If you want to learn more about karaage, including other marinade options,
04:27flour starch choices, and other tips, check out the blog post. The link is on the screen now.
04:34I hope to see you next time. Thanks for watching. Have a great day.
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