Jessica Nguyen's Chicken Karaage (Tori no Karaage- 鶏の唐揚げ)
唐揚げ(karaage) is a Japanese cooking technique where an ingredient or protein is lightly coated with flour and deep-fried. It’s most commonly done with chicken, hence the 鶏(tori) in Tori no...
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Cooking tools:
- Dutch oven
- Cooling rack
- Slotted spoon
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Whisk
- Spoon
- Plate
- Paper towel
- Measuring spoon
- Citrus press
- Zip-top bag
Ingredients
- 1 tray (545g) of Lilydale thigh fillets
- 1 1/2 cups of neutral oil, e.g vegetable, canola.
- 1 1/2 cups worth of flour.
- 2 cloves of garlic, microplaned
- 2 teaspoons of ginger, peeled and microplaned
- 1 ½ tablespoons of soy sauce
- 1 ½ tablespoons of mirin
- 1 ½ tablespoons of cooking sake
- 1 ½ tablespoons of sesame oil
- Pinch of white pepper
- 1 egg
- 2 tablespoons of kewpie mayo
- Juice of half a lemon/lime
- 2 teaspoons of chilli oil
- 2 stalks of spring onion.
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