Note- Karaage is a style of fried chicken (and other foods) developed in Japan.
First, the food is flavored with ginger, garlic and soy sauce, and then it’s coated
with potato starch or flour. If you can’t find a commercial karaage mix, double
the amount of all-purpose flour and season it generously with garlic powder,
ground ginger, salt and pepper.
Place chicken in a glass, ceramic or other nonreactive
dish, pour over the pickle juice and turn to coat. Cover
and refrigerate for about 1 hour, turning several times to
ensure the chicken pieces are flavored with the pickle
juice.
Meanwhile, in another dish, whisk together the
buttermilk and hot sauce. Season with salt and pepper.
Lift the chicken from the pickle juice and submerge it in
the buttermilk marinade. Turn the chicken to coat, cover
and refrigerate for at least 6 hours and 12 hours
overnight.
To make the spice mix, combine the paprika, cayenne,
brown sugar, garlic and onion powders, ginger and salt in
a mixing bowl.
Lift the chicken pieces out of the marinade and lay them
on a baking sheet. Sprinkle the spice mix over the
chicken and let sit for 10 minutes to give the spice mix
time to flavor the chicken.
Meanwhile, spread the flour and Karaage mix in a large
shallow bowl or dish and stir to mix. Dip the chicken in
the seasoned flour and coat on both sides. Shake the
chicken to knock off some excess flour and evenly
distribute it over the chicken. Refrigerate the coated
chicken on the baking sheet for 30 minutes before
frying.
Pour oil in a deep, heavy pot to a depth of 3 to 4 inches.
Heat over medium-high heat until a deep-frying
thermometer reaches 350 F.
When the oil reaches the desired temperature, use tongs
to put the chicken in the oil. Do not crowd the pan—you
may have to fry the chicken in batches. Turn the chicken
several times to brown on all sides. Once lightly
browned, let the pieces cook without turning for 18-20
minutes. Remove a piece from the frying oil and use an
instant-read thermometer to make sure the chicken is
cooked through (it will read 165°F when inserted into a
meaty part of the chicken).
Once the chicken is cooked through, remove from the
pot and set on a wire rack set over a baking sheet to
drain. If frying in batches, let the oil regain its
temperature before cooking the next batch.
Let the chicken cool for about 10 minutes before serving.
Air fry was a success! (Use parchment w/holes)
390 F for 25 minutes, flipping after 13 (directions from
https-//www.myforkinglife.com/air-fryer-fried-chicken/
Brush with spicy oil before assembling sandwich.
For spicy oil, combine 1/2 cup oil, 4 tbsp cayenne pepper, 1 tbsp paprika
Serving
Suggestions
Toasted brioche bun, ranch dressing, pickles, and crispy onion straws.
Originally Submitted
5/26/2020
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