Kosher Vancouver Karaage Fried Chicken
Ready In: 45 mins
Serves: 4
Ingredients
- 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)
Directions
- 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.
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