Prep 15 mins
Cook 30 mins
I call this Kosher Vancouver Karaage Fried Chicken because of the local Asian influences on the recipe. It is my "take" on Chicken Karaage and is great served hot or cold, as a main dish or an appetizer. All the ingredients are readily available in kosher form in most urban centres.
- 3 -4 lbs fryer chickens
- 2 tablespoons Japanese soy sauce
- 1 garlic clove, grated
- 1 inch ginger, grated
- 1 tablespoon miso
- 1 tablespoon cooking sherry
- 1⁄2 teaspoon wasabi powder
- 1 tablespoon brown sugar
- 1⁄2 teaspoon sesame oil
- 1⁄2 cup cornstarch
- 1 cup flour
- 1 teaspoon kosher salt
- canola oil (for frying)
- Wash chicken in cold water and dry well with paper towels.
- Cut chicken in 1/2 then each side should be separated into breast, thigh, drum, wing and back.
- Cut the breast into 3 equal pieces and the thigh, drum, back and wing into half, then place in a large zip lock bag.
- Mix all the remaining ingredients, except the corn starch, flour, salt and oil, in a large bowl with a whisk.
- Pour the marinade into the zip lock bag with the chicken pieces, knead and refrigerate for at least 1 hour (overnight is okay as well).
- Clean and dry the large bowl that was used to mix the marinade, then add the cornstarch, flour, salt and mix well.
- When ready to cook, remove the chicken from the fridge and individually coat with the dry mix and place on a greased cookie sheet.
- Heat, to 350F, enough oil in a large wok that will allow the chicken pieces to be completely submerged in the oil.
- Fry chicken pieces until golden brown, then drain and place back on the greased cookie.
- Finish in a 375°F oven on bake for 10-15 minutes and serve garnished with lime wedges on lettuce leaves.