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[RECIPE ONLY] CRISPY OAMEAL KARAAGE CHICKEN

CRISPY OAMEAL KARAAGE CHICKEN Food & Recipes

One of the popular Japanese food-KARAAGE CHICKEN.

Today, mix old-fashioned oatmeal to the coating to make it crunchier. You can use potato starch or cake flour instead of rice flour, yet rice flour can provide the crunchiest fried chicken without effort.

Letting the coating absorb the moisture provides crispy fried chicken and also it does not make the oil mess.

CRISPY OAMEAL KARAAGE CHICKEN

CRISPY OAMEAL KARAAGE CHICKEN

Rico McConnellRico McConnell
One of the popular Japanese food-KARAAGE CHICKEN. Today, mix old-fashioned oatmeal to the coating to make it crunchier. You can use potato starch or cake flour instead of rice flour, yet rice flour can provide the most crunchy fried chicken without effort.
Letting the coating absorb the moisture provides crispy fried chicken and also it does not make the oil mess.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Dinner, Lunch
Cuisine Japanese
Servings 2 servings

Ingredients
  

  • 1 lb. boneless, skinless chicken thighs, cut into bite-sized cubes
  • 1 TSP grated ginger
  • 1 TSP grated garlic
  • 1 tbsp sugar
  • 2 tbsp dark soy sauce
  • 2 tbsp Japanese sake or white wine
  • 1 tbsp toasted sesame oil
  • black pepper to taste
  • rice flour
  • ¼ cup old-fashioned oatmeal

Instructions
 

  • Rub chopped chicken into bite sized with grated ginger & garlic, sugar, dark soy sauce, Japanese sake or white wine, toasted sesame oil, black pepper thoughtfully.
  • Add ½-1 cup of rice flour and marinate the chicken for 1 hr or overnight.
  • Add ¼ cup of oatmeal and another ½-1 cup of rice flour to marinated chicken. Mix well.
    Ideally, let the coating absorb the moisture for 30 minutes.
  • Line a parchment paper to a baking sheet or flour the baking sheet. *Add rice flour if the coating is too sticky.
    Then, arrange the coated chicken pieces. (Try to make the chicken into a ball as much as possible so it will be juicier.)
  • Heat the oil to 320F (160℃).
  • Drop 4 chicken pieces (depending on your deep-fry pot) into the oil and deep-fry for 3 minutes.
    *Make sure deep-fry the chicken with a small batch each time to avoid the oil temperature drop rapidly.
  • Transfer them out onto a cooling rack and continue cooking for the rest of chicken.
  • Heat the oil up to 350 F (180℃).
  • Put the chicken back into the oil and deep-fry for 1 minute until golden brown and crunchy. Beware the splash oil.
  • Serve and enjoy.
    *Side with lemon wedges, sweet chili sauce, Layu chili oil, or Japanese Mayo if desired.

Notes

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Keyword Chicken, Deep-fry, Holiday, Izakaya
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