Karaage (Japanese Fried Chicken) – Updated Recipe

If you follow us on Instagram, you’ll know that chicken and duck went on sale for us last week and we stocked up quite a bit…

With all this poultry that is enough to last us a a couple of months, we had think of different recipes to make with it. One easy one we could think of was Karaage (Japanese Fried Chicken). It just required a simple marinade and a light dusting of potato starch before deep frying.

We made this a while back using a different recipe which you can read about here and although J could barely taste a difference, I personally prefer this recipe more as I felt that the chicken had more flavour than the other recipe.

What we also learned from this experience was that our fried chicken was dusted too heavily with potato starch, hence it didn’t achieve that deep brown color we were looking for despite double frying this. It also left patches of white on our fried chicken so this is something we will definitely improve for the future.

Overall this recipe was very simple to make. We enhanced the recipe a little bit by adding five spice powder to the potato starch just to give the batter a bit of additional flavouring but this is completely optional. Let us know if you try any other seasoning in your recipe.

Karaage (Japanese Fried Chicken) – Updated Recipe

Yield: 2-4

Karaage (Japanese Fried Chicken) – Updated Recipe

Ingredients

    Chicken Marinade
  • 1 lbs chicken thigh, cut into bite size pieces
  • 1 tbsp ginger, thinly sliced
  • 6 cloves garlic
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 tsp sesame oil
  • 1 tsp granulated sugar
    Batter
  • 1/2 cup potato starch
  • 1/2 - 1 tsp five spice powder (optional)
  • Vegetable oil to deep fry

Instructions

  1. Marinade the chicken thighs with ginger, garlic, soy sauce, sake, sesame oil and sugar for at least an hour. The longer, the better.
  2. When ready to deep fry, heat up the oil until 350F.
  3. Lightly dredge the marinated chicken in potato starch mixture and deep fry until golden brown. For extra crispiness, you can deep fry it again a second time.
  4. Have karaage cool over a wire rack covered with paper towel. Serve with a wedge of lemon.
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http://cookingwithteamj.com/2017/08/25/karaage-japanese-fried-chicken-updated-recipe/

Chicken noodle soup

Whenever I’m craving soup, I often default to chicken noodle soup because it seems to be the easiest to make. I also feel that it has enough substance in it that it could double as a meal opposed to some other soups that I make. It’s not too rich and it’s not too light – just right 🙂 Whenever I’m too lazy to make dinner or lunch, I will just heat this up in the microwave and boom – meal is done.

DSC_1522

This soup can be made in just 30 mins. I prefer to use homemade chicken stock opposed to the ones bought in store as I can control the amount of sodium that goes into it. However, any chicken stock will do.

Chicken noodle soup

Ingredients

  • 1 tbsp butter
  • 1 tbsp oilve oil
  • 1/2 medium onion, finely chopped
  • 2 celery sticks, chopped
  • 1 carrot, sliced
  • 10 cups chicken stock
  • 1/2 lbs leftover cooked chicken pieces, shredded
  • 1 1/2 cup cooked noodle of your choice (I used rotini)
  • 1 tbsp chopped fresh basil
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Instructions

  1. In a pot over medium-high heat, melt the butter and add the olive oil.
  2. Add in the onion, celery, and carrots and cook for 5 minutes or until onions are translucent.
  3. Add in the chicken stock and dried oregano. Bring to a boil for a few minutes and then down to a gentler simmer for 25 minutes.
  4. At the 25 minute mark, add in your cooked chicken pieces and fresh basil. Cook for another 5 minutes.
  5. Season to taste.
  6. Add in the cooked pasta when you're ready to eat. If you leave the pasta in the soup for too long, it will expand and soak up all your soup.
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http://cookingwithteamj.com/2016/08/23/chicken-noodle-soup/

Super delicious chicken stock recipe

We, Team J, are a frugal bunch. Whenever we go grocery shopping, we often gravitate towards purchasing whichever meat is on sale and then plan our meals around it accordingly. We often find whole chicken to go on sale quite frequently and we like them because they’re extremely versatile. We can debone it and use the other chicken parts for separate dishes. We could then use the chicken carcass to make chicken stock. Over time, we’ve frozen a lot of chicken bones and once we have enough, we make stock and save it for other dishes as well – it never ends!

Chicken stock

This chicken stock was used to make Chicken Noodle Soup and Cream of Cauliflower Soup with Bacon (a winning combination!). I found it to be very flavourful and I think the key to that was letting the stock boil without the lid on to really help the flavours concentrate as the excess water boiled off.

This recipe was adapted from Gordon Ramsay’s chicken stock recipe. For instructions on how to make it, see below:

Super delicious chicken stock recipe

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Ingredients

  • 1 chicken carcass + any excess chicken wing and thigh bones you have lying around
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 6 cloves of garlic, peeled and lightly crushed
  • 2-3 sprigs of fresh thyme
  • A handful of parsley, chopped
  • 2 bay leaves
  • 1 tbsp fresh peppercorns, lightly crushed
  • Kosher salt - season to taste. I used 1-2 tbsp (approx)
  • Cold water

Instructions

  1. Put all the ingredients into a stock pot or a 5 1/2 quart dutch oven. Fill the pot with water just enough to cover the chicken carcass and ingredients.
  2. Bring to a boil for a few minutes with the lid off, skimming off the foam regularly.
  3. Bring the stock down to a gentle simmer and cook for 1 1/2 hour with the lid off. If the water level is getting too low, add a little bit more water.
  4. Strain the stock. Taste and adjust for seasoning
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http://cookingwithteamj.com/2016/08/21/chicken-stock-recipe/

You can keep the stock in the fridge if you plan on using it within a week or two. Otherwise, you can easily freeze this and use it later.

Soy glazed chicken thigh recipe

It’s nearing the end of the week and with a bunch of uncooked chicken thighs from Costco that are about to go bad, we decided to look for a recipe where we can just cook them all at once and leave the leftovers for lunch the following day.

We wanted something that would require as little prep work as possible. This recipe was perfect since the only thing you need to worry about is making the marinade. Just dump all the sauces you need into one bowl and you’re good to go!

Glazed Chicken

When you first make this recipe you’ll notice you’ll have a lot of extra marinade leftover. You can boil this to thicken it up as a sauce to further baste the chicken in later as it cooks, or you can poor it over your rice. Serve this alongside some oven roasted broccoli and rice and you have yourself a nice dinner 🙂

See recipe below.

 

Soy glazed chicken thigh recipe

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 4

Ingredients

  • 1/2 cup rice vinegar
  • 1 tablespoons honey
  • 1 heaping tablespoon of brown sugar
  • 1/3 cup soy sauce
  • 1/4 cup sesame oil
  • 1 tsp asian chilli oil
  • 2 tablespoons minced garlic
  • 6-8 chicken thighs
  • 1 tablespoon chopped green onion (optional)

Instructions

  1. Whisk the rice vinegar, honey, brown sugar, soy sauce, sesame oil, chilli oil and minced garlic in a bowl until smooth.
  2. Marinade the chicken thighs using half the marinade. Keep the other half to make a sauce.
  3. Refrigerate for a minimum 1 hour, turning the chicken once or twice.
  4. When you're ready to cook the chicken, preheat the oven to 425F.
  5. While the oven is preheating, boil the leftover marinade in a saucepan for ~5 mins or until thickened. If it's not thickening the way you like, you can add some cornstarch + water mixture to help it thicken up. This will be your glaze/sauce for the chicken.
  6. Arrange the chicken in a 9 x 13 inch pan and brush each chicken thigh with the glaze/sauce you just made and bake for approximately 20 minutes, basting the chicken with more glaze/sauce 10 minutes in. Cook until the chicken thigh reaches an internal temperature of 135F (You can use an instant read thermometer for this).
  7. Once it reaches an internal temperature of 135F, crank the heat on the oven to broil and broil the chicken for 5 minutes to help crisp up the skin. Depending on how hot your oven is, it may not take 5 mins so keep your eyes on it so you don't get burnt chicken!
  8. Once it's all nice and crispy, you can take it out to cool and garnish with some chopped green onions to garnish.
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http://cookingwithteamj.com/2016/02/03/soy-glazed-chicken-thigh-recipe/

Karaage (Japanese Fried Chicken)

The bf had his usual craving for Japanese food this past weekend and in order to cook up a dish that minimizes the need for us to leave the house to purchase the necessary ingredients, we decided to make Karaage, commonly known as Japanese fried chicken.

karaage

The first time I had good Karaage was in Tokyo, Japan and it was kinda by accident as well. We were supposed to go to the Tsukiji fish market right when it opened to get good sushi for breakfast but unfortunately due to Golden Week, the market was closed. Hungry, tired, and extremely disappointed, we stumbled across this 24 hour noodle restaurant where I ordered Udon with Karaage.

Though we were nowhere close to replicating the same taste and texture that we experienced while we were in Japan, I say we made a pretty good effort!

First, we cut the 4 boneless chicken thighs (with skin) into small pieces and marinated it for an hour in the fridge. We would’ve marinated it a bit longer (overnight preferably) but since this dish was a last minute decision and I was getting pretty hungry, we settled for only an hour.

Marinade

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