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Hi, I'm Francis, the host of this show "Cooking with Dog. Konnichiwa! Today we're making delicious, spicy and irresistible fried chicken. Today we have chicken thighs that are sold for karaage, a Japanese deep frying method. These are easy to use because they have no excess fat and are about the same size. Cut them in half so that each piece weighs about 15 to 20 g (0.5~0.7 oz). Let's make the marinade. Combine the soy sauce, sake, gochujang, Korean fermented chili paste, grated ginger, and grated garlic in a bowl.
Mix well until there are no lumps of gochujang. Gochujang is a savory, sweet and spicy paste that is an essential condiment for Korean dishes such as bibimbap and samgyeopsal. Place the chicken pieces into the bowl. Toss the chicken to coat with the marinade. Cover the chicken with plastic wrap and marinate in the refrigerator for 1 to 1.5 hours. The chicken has now been marinating for an hour and a half, but you can also leave it a little longer.
We will now coat it with potato starch and fry it with a little oil. Remove any excess marinade and place the chicken on top of the starch. Coat thoroughly. Coat the rest of the chicken thoroughly as well. You can also put the potato starch in a plastic bag and shake the meat in the bag to avoid getting your hands too messy. Let's make the chicken karaage! Heat 3 mm (0.12") of vegetable oil in a frying pan over medium heat. When the oil is heated and it becomes less viscous, add the meat, starting with the largest pieces first.
The temperature will drop as you do this, so increase the heat a little. When all the pieces are added, wait a little. Then, instead of turning the pieces one by one, shake the pan first. Separate the pieces that are stuck together. We are deep frying with a minimum amount of oil, so the smaller the pieces, the faster they will cook through. Turn the pieces over one by one, starting with the ones that are lighter in color on the edges.
By the way, in our experience, it is okay to leave the chicken in the marinade overnight. This allows you to prepare it the night before and pack it in a lunch box the next day, or to make it ahead of time for an extra dish when people get together. Occasionally shake the pan and turn the pieces again to get a nice brown color. Remove the chicken pieces from the pan in the order they were cooked and place them on a paper towel. Because cooking oil is expensive these days and disposing of it is a hassle, many households are using less oil. Arrange plenty of shredded cabbage on a plate. Pile up the spicy chicken karaage in the middle.
The well-seasoned fried chicken is delicious on its own, without any sauce or toppings. You can drizzle your favorite dressing over the cabbage. Arrange the parsley leaves between the cabbage and the chicken. The dish is now ready to serve. Stirring the mixture once during the marinating process helps the meat absorb the flavors. It's spicy and so delicious, you can't stop eating it. This fried chicken is great with hot steamed rice or as a snack with a drink!
Good luck in the kitchen! Today I'm going to have Scotch eggs at a small western style restaurant in Sugamo. I'm looking forward to it. The sign says that the number of Scotch eggs served each day is limited and that dining alone is welcome. This is Kobayashi, a Western-style restaurant famous for its Scotch eggs. There is a line outside the restaurant at lunchtime. There are many delicious-looking dishes on the menu such as the hamburg steak set and beef cutlet set.
The beautifully arranged Scotch egg set has arrived. The large Scotch egg and korokke look hearty. Let's split the Scotch egg with chopsticks. Can you hear the crunch? Juicy meat and soft-boiled egg are drizzled with sauce. This is definitely delicious. Mmmm. Delicious! The red sauce here is the restaurant's special tomato jam. The owner told me to put this jam on the Scotch egg. It was so delicious with the tomato jam on the Scotch egg!
Since it is a set meal, rice, soup, and oshinko (Japanese pickles) are also included. This is a very satisfying set meal for only 1,200 yen ($8.83). Next time I'm in the neighborhood, I'd like to have the crab cream korokke for an extra 100 yen. It was so delicious. Crispy breadcrumbs and succulent meat! The egg inside was so soft. I'll have to come back. See you! Thank you so much for watching until the end. Please consider supporting our channel via YouTube Super Thanks.
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