KARAAGE BURGER RECIPES

Steps:

• Shape the rice buns first, because they need to be cold before they are pan-fried. Heat the cooked rice, either in the microwave or by steaming it. Divide the rice into eight portions. Line a round mould that’s about 9.5cm (3¾in) in diameter with cling film, using enough that it comes up the sides of the mould with about 2cm (?in) of overhang.  
• Scoop a portion of the rice into the mould. Press firmly so the rice is shaped into a tightly compressed flat disc that’s about 5mm (¼in) thick. Grasp the overhang of the cling film and lift out the rice disc. Take the disc from the cling film and place it on a lightly oiled baking tray. Shape seven more rice discs in the same way, then cover with cling film and refrigerate for at least an hour.  
• Put the bone-in chicken thighs skin-side down on the cutting board. Using a very sharp paring knife, slice into the thigh along the length of the bone. Use the tip of the knife to cut away the meat from the bone in one piece, taking care not to slice into the skin. Dry the boneless thighs with paper towels.  
• Roughly chop the garlic. Put the chicken in a bowl and add the soy sauce, rice wine, garlic, ginger and white pepper and mix thoroughly. Leave at room temperature for about an hour.  
• Pan-fry the rice buns. Pour a thin layer of oil into a skillet and place it over a medium flame. When the oil is hot (about 90 seconds), add the chilled rice discs; you’ll need to cook them in batches. Pan-fry the discs until pale golden on one side, then carefully flip them over and cook the other side, adding more oil to the skillet if needed. Place the pan-fried buns on a clean, dry tray.  
• Sprinkle the cornstarch over the chicken thighs and mari­nade and mix well. Pour oil to the depth of about 1.5cm (?in) into the skillet used to pan-fry the rice buns (no need to wash it). Heat the oil to 170°C (340°F). When the oil is hot, fry the chicken thighs for about six minutes, or until cooked through, turning them over once or twice in the hot oil. Drain on paper towels.  
• Shred the cabbage, then pile some of it onto four of the rice buns. Add a zigzag of the Kewpie mayonnaise and a light sprink­ling of shichimi togarashi. Place a fried chicken thigh on the cabbage, then top with the second rice bun. Serve immedia­tely, with the remaining shredded cabbage on the side

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.