Chick-Chick Karaage

 
 
 
 
 

INGREDIENTS

2-3 servings

<A>

  • Chicken Breasts or Thighs: 10 oz - 1 lb

  • Potato / Corn Starch: 1 cup *1

  • Your Favorite Oil for Deep-Fry<B>

<B> Miso Marinade

  • Jorinji Chickpea Miso: 1 tbsp. *2

  • Grated Ginger: 1 teaspoon

  • Grated Garlic: 0.5-1 teaspoon (optinal)

 

DIRECTIONS

  1. Put the marinade ingredients (B) into a plastic bag and squish well.

  2. Cut the chicken into bite sized pieces & put them into the plastic bag. Squish again.

  3. Seal the bag tight and keep in the fridge 1 hour to overnight.

  4. Pre-heat the oil to medium for deep-frying.

  5. Coat the chicken with starch, and put them into the heated oil.

  6. Deep-fry until the surface turns light brown (not necessary for the inside to be completely cooked at this point). Move the chicken onto a rack and turn the heat off. Allow them to rest on the rack for 5 mins.

  7. Reheat the oil to high and deep-fry the chicken again until the surface becomes brown and crunchy. Check to make sure the chicken is completely cooked.

Additional Suggestions

  • Adjust the amount of starch to completely coat the chicken surface. (*!)

  • Any type of Jorinji Miso will work well! If you add garlic, add a bit more miso to balance. (*2)

 
Chickpea Miso, MisoYuri Migaki