Japanese Curry with Chicken Karaage
How to make Japanese Curry with Chicken Karaage Recipe - Japacurry Recipe From Jay Hamada At San Francisco, Ca
Serves 8
CHICKEN KARA-AGE:
2 tbsp (30ml) soy sauce
2 tbsp (30ml) sake
1 tsp grated ginger
1 tsp grated garlic
1 egg yolk
Salt and pepper to taste
1 lb (454g) chicken thighs, cut into 1” to 2” (2.5 to 5cm) cubes
1 cup (99g) flour
1 cup (170g) potato starch
1/2 tsp black pepper
1/4 tsp cayenne pepper
Vegetable oil, for frying
JAPANESE CURRY:
2 tbsp (30ml) vegetable oil
2 medium onions, chopped
2 carrots, chopped
2 tbsp (29g) butter
1 tbsp (10g) grated garlic
6 cups (1420ml) water
7 oz (196g) Japanese curry cubes
Cooked rice, for serving
Cayenne pepper, for garnish
Method:
To make the kara-age, in a baking dish, combine the soy sauce, sake, ginger, garlic and egg yolk and season with salt and pepper. Add the chicken, cover and marinate for at least 1 hour in the refrigerator. Remove from the marinade, discarding the marinade.
In a bowl, mix the flour, potato starch, black pepper and cayenne pepper. Dip the chicken and coat thoroughly.
Pour vegetable oil into a deep pot or fryer to a depth of 4 to 5 inches (10– 12.5cm). Heat to 350°F (177°C) on a deep-fat thermometer. Fry the chicken for 8 minutes, drain and set aside.
To make the curry, heat the oil in a large saucepan over medium heat. Add the chopped onions, carrots, butter and grated garlic and cook, stirring, for 8 to 10 minutes, until the onions brown. Add the water and simmer for about 30 minutes, until you can pass a fork through the carrots. Skim off any oil or foam.
Decrease the heat to low, add the Japanese curry cubes, and stir for 5 to 7 minutes, until the curry becomes thick. Serve the curry over rice with the chicken kara-age. Dust with cayenne pepper for additional heat.
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| Japanese Curry with Chicken Karaage |
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