Crispy Chicken with Japanese food

Being American I have always loved fried chicken. Korean Fried Chicken, the better KFC, has been gaining wide popularity in its many forms. The difference is KFC chicken is very thin and crisp.

The spicy sauce can either be drizzled on top or kept on the side. As a kid, I used to just eat the skin off the fried chicken – it’s the best part! My version has the thinnest crispiest crust ever.

Maximum Japanese are nonvegetarian and one of their best dishes is Chicken. Every Restaurant made chicken as its dish for the customer. So, if you would like to know more about Japanese food recipes visit http://www.channelj.in.th/ and find out how to make a Crispy Chicken. Let see below:

Image result for japanese chicken

Ingredients

  • 2 chicken drumsticks, 2 thighs and 4 wings (with tips, bone in, skin on)
  • 70 g cornstarch or cornflour
  • 35 g fine matzo meal
  • 35 g all-purpose flour
  • 2 tbsp Korean chilli flakes (gochugaru)
  • 1 tbsp sea salt
  • 2.5 tsp garlic granules
  • 2.5 tsp onion granules
  • 0.25 tsp baking powder
  • 237 g water
  • 75 g vodka
  • 2 tbsp Korean chilli paste (kochujang)
  • 2.5 oz cornstarch or cornflour
  • 1.2 oz fine matzo meal
  • 1.2 oz all-purpose flour
  • 2 tbsp Korean chilli flakes (gochugaru)
  • 1 tbsp sea salt
  • 2.5 tsp garlic granules
  • 2.5 tsp onion granules
  • 0.25 tsp baking powder
  • 8.4 oz water
  • 2.6 oz vodka
  • 2 tbsp Korean chilli paste (kochujang)
Image result for japanese chicken
  • 2.5 oz cornstarch or cornflour
  • 1.2 oz fine matzo meal
  • 1.2 oz all-purpose flour
  • 2 tbsp Korean chilli flakes (gochugaru)
  • 1 tbsp sea salt
  • 2.5 tsp garlic granules
  • 2.5 tsp onion granules
  • 0.25 tsp baking powder
  • 8.4 oz water
  • 2.6 oz vodka
  • 2 tbsp Korean chilli paste (kochujang)

Step-by-step

  1. The pickled radish cubes should be made in advance. Combine the first four ingredients in a large bowl, whisking until the sugar and salt are dissolved.
  2. Add the radish and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate. Serve later, cold, with fried chicken. In a large bowl whisk together the first 4 ingredients.
  3. Add the chicken and toss well until evenly coated in all areas. Transfer chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest uncovered for one hour.
  4. Pour enough oil into a suitable pan (eg: dutch oven) to reach a depth of 2 inches. Heat oil over medium-high heat until a deep-fry thermometer reads 175 celsius.
  5. In a large bowl whisk together dry ingredients. In a smaller bowl, whisk together the wet ingredients.
  6. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
  7. Working in two batches, dip each piece of chicken into the batter, letting excess batter drip off.
  8. placed the chicken in the oil for a couple of seconds on it to set before letting it slip completely into the oil, otherwise, the chicken will fall and stick to the bottom of the pot.
  9. Fry chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
  10. Combine all of the ingredients in a small saucepan and simmer over medium heat until slightly thickened, 3 to 5 minutes.
  11. Serve the chicken with the BBQ sauce, pickled radish and beer.