07 May 1843 - FIRST JAPANESE IMMIGRANT ARRIVES ON US MAINLAND: A teenage
sailor named Nakahama Manjiro comes ashore at Fairhaven, Massachusetts,
after being rescued from a shipwreck. Considered the first Japanese
immigrant to America by many, he'll live in the US for years-attending
school, joining whaling voyages, and making his way to California for
the Gold Rush before sailing back to Japan.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Karaage (Japanese Fried Chicken)
Categories: Poultry, Wine, Vegetables, Citrus
Yield: 3 Servings
1 1/2 ts Grated fresh ginger; w/its
- juice
2 ts Grated or smashed garlic
2 tb Dry sake
3 tb Soy sauce
2 ts Sugar
4 Skin-on chicken thighs;
- deboned, in 2" chunks
Peanut oil; for frying
1 c Potato starch (katakuriko)
1/4 ts Fine sea salt
1/2 ts Black pepper
Lemon wedge; for serving
Lettuce & cucumber slices;
- for serving
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-|F/165-|C (temperature
will fall when you add chicken) and no lower than
300-|F/150-|C 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
oilrCOs temperature to 375-|F/190-|C. 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
donrCOt 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.
RECIPE FROM:
https://cooking.nytimes.com
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MMMMM
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