Chinese Restaurant-Style Fried Chicken Karaage
I used to work at a Chinese restaurant when I was a student. Their fried chicken was so good so I've been trying to recreate the recipe at home. I don't think it's quite exact yet but I think I've almost got the taste down. Gobble the lot on your own or share with friends.
-Don't add all of the seasoning ingredients at the same time! Add them in the order of 1, 2 & 3.
-The more lard that you fry these in, the more aromatic they'll become.
-This fried chicken is fried twice so you don't have to cook them through completely on the first fry.
-Try seasoning with some Shichuan pepper salt, or even ketchup! Recipe by Antonjr
Chinese Restaurant-Style Fried Chicken Karaage
I used to work at a Chinese restaurant when I was a student. Their fried chicken was so good so I've been trying to recreate the recipe at home. I don't think it's quite exact yet but I think I've almost got the taste down. Gobble the lot on your own or share with friends.
-Don't add all of the seasoning ingredients at the same time! Add them in the order of 1, 2 & 3.
-The more lard that you fry these in, the more aromatic they'll become.
-This fried chicken is fried twice so you don't have to cook them through completely on the first fry.
-Try seasoning with some Shichuan pepper salt, or even ketchup! Recipe by Antonjr
Cooking Instructions
- 1
Remove the sinews from the chicken and place the chicken skin-side down. Insert a knife into the side of the chicken and cut the meat into 2 layers. Then cut up into chunks. Use the kniife to tenderize the meat and then cut away any more sinews.
- 2
Add the chicken to a bowl or ziplock bag. Add the seasoning ingredients 1 and rub into the meat. Repeat this step with seasoning ingredients 2, then seasoning ingredients 3. Put in the fridge and leave to rest for an hour.
- 3
Coat the meat in beaten egg. Add the egg in 3 goes, mixing well after each addition.
- 4
Just before frying, coat the chicken well in flour, then katakuriko.
- 5
First start frying the meat at 160°C for about 3 minutes. Don't touch the meat until it floats to the surface of the oil (after about 30 seconds).
- 6
Once the first frying is over, place the chicken on some kitchen paper to drain away the excess oil. Leave for 5 minutes.
- 7
Fry the chicken once more in oil at 180°C until golden.
- 8
Drain away the oil and serve on a plate! Fried chicken tastes best when just cooked so please help yourself while it's still hot.
- 9
Karaage fried chicken is best served with a light side such as this Chinese Cabbage Salad.
https://cookpad.wasmer.app/us/recipes/156414-refreshing-crispy-chinese-cabbage-salad
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