EASY, CRISPY & JUICY KARAAGE | How to make Sumire Karaage Roll from Food Wars | Anime Kitchen

MOVE OVER KFC, THERE’S A NEW SHERIFF IN TOWN! As you may have guessed, I absolutely love fried chicken, so you better believe I’m excited about this weeks recipe!

Today we’ll be heading back into the oh-so-familiar world of Shokugeki No Soma/Food Wars and recreating the Sumire Karaage Roll.

In this recipe we’ll demonstrate how easy it is to achieve a crispy and juicy, twice fried, karaage chicken as well as making a fluffy yet crisp banh xeo and a very easy chilli fish sauce. Welcome to the Anime Kitchen!

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0:00 Intro
0:21 Marinade & Chicken Prep
1:34 Banh Xeo
2:54 Dredging Chicken
3:36 Frying Chicken
4:44 Sauce
5:05 Assembly
5:48 Tasting
6:55 Outro

Ingredients:
Karaage:
• 500g chicken thighs
• 30g apple
• 30g onion
• 30ml/2tbsp soy sauce
• 30ml/2tbsp sake
• 1g/½ tsp salt
• ½g/¼ tsp black pepper
• ½g/¼ tsp cayenne pepper
• AP flour
• Corn/Potato starch
• Frying oil

Banh Xeo:
• 100g AP flour
• 100g rice flour
• 200ml coconut milk
• 250ml water
• 1tsp/4g turmeric
• Sesame oil

Sauce:
• 45ml/3tbsp hot sauce
• 15ml/1tbsp lemon juice
• 15ml/1tbsp fish sauce
• 15ml/1tbsp honey

Extras:
• Leafy greens
• Perilla leaves
• Coriander

Recipes:

Banh Xeo:
1. In a bowl, whisk together the AP flour, rice flour and turmeric. Add the water and coconut milk and whisk together until no lumps remain, and a thin batter has been achieved. Season with salt and pepper.
2. Heat a small frying pan over low heat. Add a small amount of vegetable oil and heat until shimmering. Pour in just enough banh xeo batter to coat the bottom of the pan.
3. Allow the banh xeo to cook until the edges begin curling up. Add a small amount of sesame oil around the edges and continue to cook until crisp around the edges.
4. Carefully flip the banh xeo and cook for another minute or two.
5. Transfer to a plate and keep warm in a low oven if not serving immediately.

Karaage:
1. In a food processor, blend together the apple, onion, sake, soy sauce, black pepper, cayenne pepper and salt until smooth. Set marinade to one side.
2. Cut chicken into large bite-size pieces (2.5cm cubes). Place chicken into a bowl with the marinade. Toss to combine, cover and allow to marinate for at least 30 minutes. Make Banh Xeo during that time.
3. In another bowl combine 3 parts flour to 1 part corn/potato starch (i.e. ¾ cup AP flour and ¼ cup corn starch) and whisk to combine.
4. Remove chicken from the fridge, shake off excess marinade and dredge the chicken in the flour. Shake off excess flour and set to one side.
5. Heat frying oil to 175C in a large saucepan. Fry the chicken in batches, ensuring not to overcrowd the pan for 2.5 minutes. Remove from oil and allow to rest on a wire rack. Continue par-frying all the chicken in batches.
6. Once all the chicken has been fried once, fry the chicken in batches again, for another 2.5 minutes or until golden brown, cooked through and crispy. Assemble wraps.

Sauce:
1. In a small bowl, add all the sauce ingredients and whisk to combine. Taste for seasoning and adjust if needed.
Assembly:

1. Take 1 banh xeo and lay it flat on your serving plate. Place some perilla, lettuce and coriander near the top of the banh xeo.
2. Add 4-5 pieces of fried chicken, ensuring there’s enough room to wrap this up.
3. Dress with your chilli fish sauce, then wrap the roll, leaving the top with the chicken exposed. Enjoy!

Music:

Neighbourhood Vandal:   / user-760374093  
Shikutomoto

Lakey Inspired:   / lakeyinspired  
Chill Day
The Process