Japanese Pepper-Lemon Chicken Karaage: Wheat, gluten and soy-free.
This is a twist on classic Japanese chicken karaage, made without any soy sauce, flour or sake. The chicken is marinated in chicken stock to add umami.
Serving size: 3-4 pieces as part of a Japanese meal.
Ingredients
10 oz boneless chicken breast
1 ½ cups chicken stock
1 to 2 tbsp Lime juice
¼ tsp finely grated lime zest
1 ½ tsp Salt
ground black pepper, to taste
1/2 cup cornstarch, (enough to coat the chicken)
Oil, (for deep frying)
Combine the chicken stock, lime juice, and grated lime zest in a bowl. Add 1 teaspoon of salt and mix well. Taste - it should be fairly salty but not overwhelmingly so. Add a bit more salt if needed.
Put the chicken pieces in the bowl. Let marinate for a minimum of 30 minutes - an hour is ideal. If marinating for more than an hour (say, overnight), do not put salt in the marinade.
When you're ready to fry the chicken, take it out of the marinade and pat it dry. If you didn't add salt to the marinade, salt the chicken now and rub it in. Leave for a few minutes, and pat dry again. Grind a ton of black pepper on the chicken (it can stand a lot) .
Heat the oil; if using a temperature-controlled fryer or a thermometer, aim for 160°C / 355°F, a fairly low temperature. Toss enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time at 160°C / 320°F until cooked through. The chicken will still be quite pale.
Take the chicken out of the oil, and drain off while you raise the temperature of the oil to 180°C / 355°F. When the oil is hot, re-add the chicken pieces and cook until a light golden brown - about 30 seconds to a minute. It won't get as dark in color as the soy-sauce marinated version. Don't overcook or the chicken will dry out.
Drain well on a rack, or old newspaper lined on top with paper towels.
Serve with lime wedges, and even more pepper if you like.
1 ½ cups chicken stock
1 to 2 tbsp Lime juice
¼ tsp finely grated lime zest
1 ½ tsp Salt
ground black pepper, to taste
1/2 cup cornstarch, (enough to coat the chicken)
Oil, (for deep frying)
Directions
Cut up the chicken into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier.
Combine the chicken stock, lime juice, and grated lime zest in a bowl. Add 1 teaspoon of salt and mix well. Taste - it should be fairly salty but not overwhelmingly so. Add a bit more salt if needed.
Put the chicken pieces in the bowl. Let marinate for a minimum of 30 minutes - an hour is ideal. If marinating for more than an hour (say, overnight), do not put salt in the marinade.
When you're ready to fry the chicken, take it out of the marinade and pat it dry. If you didn't add salt to the marinade, salt the chicken now and rub it in. Leave for a few minutes, and pat dry again. Grind a ton of black pepper on the chicken (it can stand a lot) .
Heat the oil; if using a temperature-controlled fryer or a thermometer, aim for 160°C / 355°F, a fairly low temperature. Toss enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time at 160°C / 320°F until cooked through. The chicken will still be quite pale.
Take the chicken out of the oil, and drain off while you raise the temperature of the oil to 180°C / 355°F. When the oil is hot, re-add the chicken pieces and cook until a light golden brown - about 30 seconds to a minute. It won't get as dark in color as the soy-sauce marinated version. Don't overcook or the chicken will dry out.
Drain well on a rack, or old newspaper lined on top with paper towels.
Serve with lime wedges, and even more pepper if you like.
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