The Review Of Features Of Coating For Japanese Fried Chicken
In my first recipe, I coat chicken with all-purpose flour and potato starch each time. It bothers me but I can’t skip it to make chicken crispy.
And it works.
Why Do You Need Two Types Of Flour For Karaage Chicken?
Depends on the purpose of Karaage chicken, you can use three different ways for coating chicken.
Wheat Flour Only
Wheat Flour + Potato Starch
Potato Starch Only(technically it is called “Tatsuta Age”.)
1.All-Purpose Flour Only
Coating with only wheat flour can bring “fluffy and juicy”fried chicken without losing the umami flavor (the savory flavor) from meat because the flour coating is sticky and hardly taken apart from the chicken.
The color of fried chicken is going to be golden brown color, and the texture is fluffy and moist. This way is actually good for pot rack partythat you don’t eat immediately after cooking.
2. Wheat Flour + Potato Starch Only
Using wheat flour and potato starch brings both advantages to fried chicken. Lightly apply the flour and then overlay the potato starch. Wheat flour keeps the umami flavor inside the meat, and potato starch adds a crispy texture.
3. Potato Starch Only
To be precise, the fried chicken (or other foods) that coated with potato starch-only is called “Tatsuta Age”(竜田揚げ). In this way, the fried chicken color gets a more whitish and crispy texture.
However, the fried chicken will lose its crispy texture and becomes sticky over time, so it is best to eat it freshly cooked.
Secret No.1; Rice Flour
I used rice flour for deep-frying for the first time is actually from a coincidence situation.
Since I purchased rice flour by mistake, so I started to use rice flour for coating then I found it make deep-fried food incredibly crispy.
Since then, I have been captivated by the rice flour magic!!
What’s Rice Flour
Rice flour is a fine flour made from ground rice. It is completely gluten-free and brings several benefits to your health and cooking!
Secret No.2; Rest Coated Chicken Over 1 Hour Before Cooking
Another secret is resting chicken over at least 1 hour in a refrigerator after coating them with flour and rice flour.
Yes! I thought it was a Taboo for making crispy fried chicken.
Of course, there is a certain reason.
By letting the meat sit in the refrigerator for over an hour, the coating flour absorbs excess juice and will be crispy fried in oil.
Moreover, you can freeze them with a coating so it will be saving much time for the next time!
I use a mix with white all-purpose flour and white rice flour, you can use rice flour only when you plan to enjoy fresh cooked fried chicken. When mixing wheat flour, it helps to keep flavor inside for a long time. So if you plan to eat fried chickens after for a while, better to use wheat flour together.
Secret No.3; Roll Pieces of Chicken Into A Ball
Try to roll pieces of chicken into a ball after coating.
The coating will work as glue so it is easy to roll them into a ball more than expected.
To roll them into a ball, you can make more juicy and bigger “Karaage” chicken.
If there is a tiny piece, you can wrap it in the ball.
You need a little practice to get used to making a chicken ball, but it will not bother you once you get used to doing so.
However, this is an option. If you don’t have time you can skip it.
Indeed, it takes longer to deep-fry compared with the non-roll chicken becouse of its size and volume.
It becomes very juicy (and bigger) Karaage chicken, but I do care about *the taste of coating inside a ball.
*A lump of flour that fits in the gap when rolled.
So Now, You Can Skip Double Step Coating!
In my first recipe, I do recommend double-step-coating and throw them immediately in the oil to prevent the coating flour absorbs excess moisture from the meats.
This is the point that throws me away from making Japanese fried chicken.
Now, I can be released from that pain by using rice flour and the rest time for the coated chicken.
I didn’t add a beaten egg this time. You will see how a beaten egg works for Karage chicken by reading here.
I recommend tenderizing the meat when using chicken breast. (How to tenderize meat)
You can use whole grain wheat flour and brown rice flour if liked. I tried whole grain wheat flour once, but I didn’t like the flavor much personally. But it didn’t bother my husband. (maybe he didn’t notice it. ) So it’s up to your taste.
The Super Crispy, tender, juicy Japanese Fried Chicken No.2
Arranged the tender, juicy, crispy Karaage recipe to the super crispy, tender, juicy Karaage recipe!
1.5lbboneless chicken thighs or breasts (14-15 fried chicken)
1/2tsp grated fresh ginger (or 1 tsp of ginger powder)
½-1tsp grated garlic
½-1tsp black pepper
2tbsp dark soy sauce (Kikkomann)
1tbsp Sesame oil
If you use chicken breast, I recommend tenderizing in advance.
Cut chicken into about 2 - 3inches cube (about 1.4oz, 40-5-g), not too small. Try cutting all same size. Remove fat.
In the bowl, add chicken, grated ginger and garlic, black pepper, sake or wine, sugar, dark soy sauce, sesame oil, or other vegetable oil.Use a hand and massage meat well. (*A beaten Egg is your option.)
Add flour for coating.
Roll pieces of chicken if liked.
Rest coated chicken in the refrigerator for at least 1 hour to overnight.
Start frying in the 320F (160 C) oil. Do not put too many pieces, keep a small batch. Add 3-5 pieces at a time to avoid the oil temperature will drop rapidly.
Cook chicken for 3-4 minutes. (For breast meat, 2 minutes / For rolled chicken, 5 minutes.) In my way, I set the timer or stopwatch, keep my eyes on it. Cool them down on the wire rack. Repeat this until over.
After all pieces are done with the first fried, reheat the oil up to 350F (180℃). Do second fry chicken for 1-2 minutes.
The points of my new recipe (technicaly not a new, my second recipe,) are