COOKING WIRE RACK 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

BANANA BREAD RECIPE - NYT COOKING

Banana Bread Recipe - NYT Cooking image

Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don’t overmix the ingredients, and make sure the bananas are very ripe.

Provided by Julia Moskin

Total Time 1 hours 15 minutes

Yield 1 loaf

Number Of Ingredients 10

Ingredients

1/4 pound cool butter (1 stick), more for greasing pan
3/4 cup dark brown sugar
2 eggs, at room temperature
2 1/3 cups very ripe bananas (about 5)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chopped walnuts or pecans
1 tablespoon granulated or coarse sugar
1/8 teaspoon cinnamon

Steps:

Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

Nutrition Facts : @context http//schema.org, Calories 243, UnsaturatedFatContent 4 grams, CarbohydrateContent 36 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 4 grams, SaturatedFatContent 5 grams, SodiumContent 168 milligrams, SugarContent 15 grams, TransFatContent 0 grams

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