Kosher Vancouver Karaage Fried Chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Description
This Kosher Vancouver Karaage Fried Chicken brings the vibrant and exciting flavors of Japanese cuisine, specifically the classic chicken karaage, to the table with a kosher twist. With influences from Vancouver’s diverse Asian community, this recipe combines savory, umami-rich ingredients like soy sauce, miso, and ginger, creating a juicy and flavorful chicken that’s crispy on the outside and tender on the inside. Whether served hot as a main course or cold as an appetizer, this dish is sure to be a hit at any dinner or gathering. The best part is that all the ingredients are easily available in kosher form, making it perfect for anyone looking to enjoy this Asian-inspired dish.
Ingredients
Ingredient | Quantity |
---|---|
Fryer chickens (cut into pieces) | 3-4 pieces |
Japanese soy sauce | 2 tbsp |
Garlic clove (minced) | 1 clove |
Fresh ginger (grated) | 1 tbsp |
Miso (white or yellow) | 1 tbsp |
Cooking sherry | 1 tbsp |
Wasabi powder | 1/2 tsp |
Brown sugar | 1 tbsp |
Cornstarch | 1/2 cup |
All-purpose flour | 1/2 cup |
Kosher salt | 1 tsp |
Canola oil (for frying) | As needed |
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | 1036.8 kcal |
Fat | 47.5 g |
Saturated Fat | 13.1 g |
Cholesterol | 299.6 mg |
Sodium | 1376.2 mg |
Carbohydrates | 44.1 g |
Fiber | 1.3 g |
Sugar | 4 g |
Protein | 97.7 g |
Instructions
-
Prepare the Chicken
Begin by washing the fryer chickens under cold water. After rinsing, thoroughly dry the chicken pieces with paper towels to remove excess moisture. This ensures the coating will stick better when frying. -
Cut the Chicken into Pieces
Carefully cut the chicken in half, separating each side into the breast, thigh, drumstick, wing, and back. For the breast, cut it into three equal pieces. The thigh, drumstick, back, and wing should be halved. This step ensures even cooking and makes it easier to coat each piece with the marinade and flour mixture. -
Marinate the Chicken
Place all the chicken pieces into a large zip-lock bag. In a separate bowl, whisk together the Japanese soy sauce, minced garlic, grated ginger, miso, cooking sherry, wasabi powder, and brown sugar. Pour this marinade into the zip-lock bag, ensuring that each piece of chicken is fully coated. Seal the bag, knead the contents to mix, and refrigerate for at least 1 hour—overnight is ideal for deeper flavor absorption. -
Prepare the Coating Mixture
Once the chicken is marinated, clean and dry the bowl used for the marinade. In this bowl, combine the cornstarch, all-purpose flour, and kosher salt. Mix the ingredients well to create a smooth, dry coating mixture for the chicken. -
Coat the Chicken
Take the chicken pieces out of the refrigerator. Individually coat each piece of chicken with the dry flour and cornstarch mixture, ensuring all sides are evenly covered. Arrange the coated chicken pieces on a greased cookie sheet, ready for frying. -
Heat the Oil for Frying
Heat enough canola oil in a large wok to fully submerge the chicken pieces. The oil should be heated to 350°F (175°C). To test the oil’s readiness, drop a small piece of the coating into the oil—it should sizzle immediately. -
Fry the Chicken
Carefully lower the chicken pieces into the hot oil. Fry in batches, ensuring not to overcrowd the pan. Fry until the chicken pieces are golden brown and crispy, typically 5-6 minutes per batch. Use a slotted spoon to remove the chicken from the oil and place them on a greased cookie sheet to drain any excess oil. -
Finish the Chicken in the Oven
Preheat the oven to 375°F (190°C). Place the cookie sheet with the fried chicken into the oven and bake for 10-15 minutes. This step ensures the chicken is cooked through and stays juicy on the inside while remaining crisp on the outside. -
Serve
Once done, remove the chicken from the oven and serve hot. Garnish with fresh lime wedges on a bed of lettuce leaves to add a fresh, zesty contrast to the crispy, savory chicken.
Serving Suggestions
This Kosher Vancouver Karaage Fried Chicken is incredibly versatile. It can be served as the main dish with steamed rice and stir-fried vegetables, or as an appetizer with dipping sauces such as soy sauce, sriracha, or a tangy mayonnaise-based sauce. For an authentic touch, serve the chicken with pickled vegetables or a light salad to balance out the rich flavors.
Whether you choose to enjoy it hot out of the fryer or as a cold dish at a picnic or party, this recipe is sure to impress your guests with its crispy texture, tender interior, and balanced flavors. Perfect for family dinners, gatherings, or special occasions, Kosher Vancouver Karaage Fried Chicken will become a favorite in your recipe repertoire.
This Kosher Vancouver Karaage Fried Chicken brings a delightful twist to traditional chicken fried recipes, marrying the flavors of kosher ingredients with the best of Japanese culinary techniques. It’s sure to become a staple dish for anyone seeking a delicious and versatile chicken recipe.