Karaage Shichimi Togarashi is a Japanese-style fried chicken (Tori no Karaage) enhanced by Shichimi Togarashi: a 7-spice mix mainly containing Sichuan pepper, red chili pepper, ground ginger, nori seaweed, roasted white and black sesame seeds, and orange peel.
Karaage (唐揚げ,空揚げ, orから揚げ) is a Japanese cooking technique where various foods are cut into pieces and fried in oil after being coated with flour and/or potato starch (katakuriko) or cornstarch and marinated, as in this case, in soy sauce, mirin, garlic, and ginger.
It seems that this cooking method was influenced by similar Chinese preparations.
The most famous type of karaage is chicken (thighs and/or drumsticks), but it is also made with vegetables, fish, and tofu (see video).
This dish was prepared by Autumn, the bartender from Boston with a passion for Japanese cuisine, during MasterChef USA 11, along with other recipes on the blog for the menu:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Frying
- Cuisine: Japanese
Ingredients
For the marinade: 1 tablespoon soy sauce, 1 tablespoon mirin, 1 crushed garlic clove, and ginger.
- 1.1 lbs chicken (thighs and/or drumsticks)
- 1/3 cup flour
- 1/2 cup potato starch (or cornstarch)
- as needed vegetable oil
- as needed shichimi togarashi (Sichuan pepper, red chili pepper, ground ginger, nori seaweed, roasted white and black sesame seeds, and orange peel)
Instructions
Mix the marinade ingredients after mincing the garlic.
Pour the marinade over the chicken cut into pieces and let it rest for at least 1 hour in the refrigerator.
Coat them first in flour (removing the excess) and then in potato starch or cornstarch. In a 1 to 2 ratio, 1/3 cup of flour and 1/2 cup of starch.
Heat a generous amount of oil for frying in a large pan or wok over medium-high heat.
You’ll know the oil is hot enough for frying when you see it sizzle.
Add the chicken and fry until golden brown.
When the chicken is nicely crispy, drain it on paper towels to absorb excess oil.
Dust the chicken with shichimi togarashi and always serve accompanied by a slice of lemon or lime and a small portion of Japanese mayonnaise.
The shichimi togarashi: a Japanese spice mix, which literally translates to “seven-flavor chili pepper,” dates back to the 1600s when chilies were first introduced to Japan and are meant to bring out the simple and clean flavors of Japanese cuisine. You can buy it online or make it yourself.
The shichimi togarashi: a Japanese spice mix, which literally translates to “seven-flavor chili pepper,” dates back to the 1600s when chilies were first introduced to Japan and are meant to bring out the simple and clean flavors of Japanese cuisine. You can buy it online or make it yourself.
In the video, the preparation of tofu karaage with a Cosori air fryer that you can purchase on the website with a 15% discount using my discount code: Viaggiandomangiando15.
