Korean fried chicken has taken the culinary world by storm, knocking that secret-spiced Kentucky version off its 'Merica-centric pedestal.
But there's another batch of crispy chicken goodness in town that puts the K in KFC — we're talking Japanese chicken karaage. Luckily for us, there's literally no such thing as too much variety when it comes to delicious fried chicken, am I right?
Chicken karaage differs from its brethren in a couple of ways.
First, boneless chicken is generally used, which leads to less time picking around gnarly bones and more time chowing down.
Second, a secret technique to getting super-crispy karaage is to coat the meat in potato starch rather than in wheat flour.
The general method for making chicken karaage goes like this: Marinate chunks of boneless chicken (thigh meat and leg meat stay nice and juicy) in soy sauce, ginger and garlic, then dredge in potato starch, and deep-fry.
(Yahoo.com)
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