Karaage shichimi togarashi is Japanese fried chicken (Tori no karaage) enhanced with shichimi togarashi: a seven-spice mix that mainly contains Sichuan pepper, red chili, ground ginger, nori seaweed, toasted white and black sesame seeds, and orange peel.
Karaage (唐揚げ,空揚げ, おからげ, or から揚げ) is a Japanese cooking technique in which 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 this cooking method was influenced by similar Chinese preparations.
The most famous type of karaage is chicken (thighs and/or boneless thighs), but it is also made with vegetables, fish and tofu (see video).
This dish was prepared by Autumn, a Boston bartender with a passion for Japanese cuisine, during MasterChef USA season 11 like other recipes featured on the blog for the menu:
- Difficulty: Medium
- Cost: Budget
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking time: 15 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 boneless thighs)
- 1/3 cup all-purpose flour
- 3/4 cup potato starch (or cornstarch)
- as needed vegetable oil
- as needed shichimi togarashi (Sichuan pepper, red chili, ground ginger, nori seaweed, toasted white and black sesame seeds, and orange peel)
Steps
Mix the marinade ingredients after crushing the garlic.
Pour the marinade over the chicken cut into pieces and let rest at least 1 hour in the refrigerator.
Coat the pieces first in the flour (shake off the excess) and then in the potato starch or cornstarch. Use a 1:2 ratio: about 1/3 cup flour and 3/4 cup starch (approximately 50 g flour and 100 g starch).
Heat a generous amount of frying oil in a large skillet or wok over medium-high heat.
You’ll know the oil is hot enough when it sizzles.
Add the chicken and fry until golden.
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 lemon or lime wedge and a small amount of Japanese mayonnaise.
The shichimi togarashi: a mix of Japanese spices, literally meaning “seven-flavor chili”, dates back to the 1600s when chilies were first introduced to Japan and is meant to enhance the simple, clean flavors of Japanese cuisine. You can buy it online or make your own.
In the video the preparation of tofu karaage with a Cosori air fryer which you can purchase on the website with a 15% discount using my code: Viaggiandomangiando15. Note: the Cosori fryer specifications list a temperature range of 167-402°F (75-205°C).
