COOKING FRIED CHICKEN IN THE OVEN RECIPES

Name: Karaage (Japanese Fried Chicken)
Total time: 45 min
Yield: 2 to 4 servings
Cuisine: japanese
Ingredients: 1 1/2 teaspoons grated fresh ginger, with its juice; 2 teaspoons grated or smashed garlic (from about 3 cloves); 2 tablespoons dry sake; 3 tablespoons soy sauce; 2 teaspoons sugar; 4 skin-on chicken thighs (about 1 1/2 to 2 pounds), deboned, cut into 2-inch chunks; Peanut oil, or a mixture of peanut and canola or safflower, for frying; 1 cup potato starch (katakuriko); 1/4 teaspoon fine sea salt; 1/2 teaspoon black pepper; Lemon wedge, for serving; Lettuce and cucumber slices, for serving (optional)

KARAAGE (JAPANESE FRIED CHICKEN) RECIPE - NYT COOKING

Karaage (Japanese Fried Chicken) Recipe - NYT Cooking image

At Kunyan, a ramen shop in a mountain hot-spring town near the Sea of Japan, fried chicken is served until 2 a.m., or whenever the last customer leaves. The flesh is firm and flavorful with sweetened soy and garlic, coated in a fox-colored crust of potato starch that stays crisp on the table through a second round of highballs. Kunyan’s “mama,” who presides over pan-frying gyoza and pouring frothy Super Dry beer, would never give up her recipe, but the flavors in this version are awfully similar. To approximate the best Japanese chicken — meatier, fattier, and more flavorful than American supermarket meat — buy your chicken from a farmers' market, and debone it yourself or ask a butcher. Don’t feel pressure to do it perfectly: The pieces will be encrusted in a crisp coating, and the leftover bones make great stock.

Provided by Hannah Kirshner

Total Time 45 minutes

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons grated fresh ginger, with its juice
2 teaspoons grated or smashed garlic (from about 3 cloves)
2 tablespoons dry sake
3 tablespoons soy sauce
2 teaspoons sugar
4 skin-on chicken thighs (about 1 1/2 to 2 pounds), deboned, cut into 2-inch chunks
Peanut oil, or a mixture of peanut and canola or safflower, for frying
1 cup potato starch (katakuriko)
1/4 teaspoon fine sea salt
1/2 teaspoon black pepper
Lemon wedge, for serving
Lettuce and cucumber slices, for serving (optional)

Steps:

In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.
While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
When all the chicken has been fried once, increase the oil’s temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don’t serve it immediately.
Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.

Nutrition Facts : @context http//schema.org, Calories 458, UnsaturatedFatContent 15 grams, CarbohydrateContent 33 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 24 grams, SaturatedFatContent 6 grams, SodiumContent 775 milligrams, SugarContent 2 grams, TransFatContent 0 grams

OVEN FRIED CHICKEN WINGS RECIPE | ALLRECIPES

Oven Fried Chicken Wings Recipe | Allrecipes image

Breaded chicken wings that consist of bread crumbs, Parmesan cheese, garlic powder, melted butter, and a cookie sheet.

Provided by Lisa

Categories Chicken Appetizers

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 20 servings

Number Of Ingredients 9

Ingredients

cooking spray
1 cup grated Parmesan cheese (such as Kraft®)
1 cup seasoned bread crumbs
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
⅛ teaspoon ground black pepper
1 pinch salt
5 pounds chicken wings, tips discarded
½ cup melted butter

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and generously spray with cooking spray.
Mix Parmesan cheese, bread crumbs, garlic powder, onion powder, black pepper, and salt in a bowl.
Dip chicken wings in melted butter; press into bread crumb mixture until well-coated. Arrange wings on prepared baking dish.
Bake in preheated oven until golden brown, about 20 minutes. Flip chicken wings and continue baking until evenly browned and no longer pink in the center, about 10 minutes more.

Nutrition Facts : Calories 163.4 calories, CarbohydrateContent 4.3 g, CholesterolContent 39.6 mg, FatContent 11.6 g, FiberContent 0.3 g, ProteinContent 10.1 g, SaturatedFatContent 5.2 g, SodiumContent 222.7 mg, SugarContent 0.4 g

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