JAPANESE CRISPY FRIED CHICKEN (KARAAGE), CHEESY CORN & PICKLE RICE | Family Meal Ep 5

[RECIPE BELOW] Take your fam to CRISPY TOWN with my chicken karaage recipe, perfect with oozy, creamy cheesy corn and tingly pickle rice!

SERVES 4
KARAAGE
4 chicken thighs, skin on, boneless, cut into 1-2 inch pieces
2 tsp ground ginger
2 tsp garlic powder
1 tsp ground pepper
2-3 tbsp light soy sauce
2-3 tbsp sake (or mirin, white wine, or omit)
2/3 cup potato starch
2/3 cup plain flour
1 1/2 - 2 tsp salt
Oil to fill a pan 2cm (or about 1 inch)

CHEESY CORN
2-3 tsp oil
400-500g frozen corn kernels
3 tbsp kewpie mayo (or other mayo)
1 loose cup plus extra shredded mozzarella
1 spring onion, finely sliced
1/2 tsp ground pepper

PICKLE RICE
2-3 cups rice (uncooked)
2 spring onions, finely sliced
10-12 cornichons (or 2-3 large pickles), finely chopped
2-3 tbsp pickled ginger, finely chopped
2 tbsp toasted sesame seeds
10g roasted seaweed (2 Korean snack packs), finely sliced

First, preheat the oven to 180C.
Cook the rice per your preferred method.

For the Karaage, mix together the chicken, ginger, garlic powder, pepper, soy and sake. Set aside for 10-15 mins.

In the meantime, for the Cheesy Corn, oil an oven safe dish. Then mix the corn, kewpie, 1 cup of the mozzarella, spring onion and pepper in the dish. Top with extra mozzarella. Bake the Cheesy Corn in the oven for 20 mins or until cheese is completely melted and browning around the edges.
Return to the Karaage; fill a medium to large frying pan with oil. Place on medium high heat. While heating, mix the potato starch, plain flour and salt in a bowl or tray. Then coat each piece of chicken in the starch, setting it aside until all the pieces of chicken are coated.

Test that the oil is hot (around 160-170C) by inserting a wooden chopstick or handle into the oil, if it bubbles actively it is ready to fry.

Drop a few pieces of the chicken (small batches) carefully into the oil. Frying for 90 seconds. If the oil doesn't cover the chicken entirely, flip halfway. Then remove the chicken and allow to drain on a rack over a tray. Repeat with remaining batches, allowing oil to heat up for 30-40 seconds between each batch.

Once the first fry is done, allow the oil to get hot for 1-2 minutes (180C). Fry each batch again for another 90 seconds or until deep golden brown. Drain on rack.

Serve the Karaage with shichimi togarashi, kewpie mayo and a few wedges of lemon.

Remove the Cheesy Corn from the oven or keep warm until ready to serve.

When the rice is finished cooking, mix the hot rice with the cornichons/pickles, pickled ginger, spring onions, sesame seeds and seaweed.

Bring all the dishes and your loved ones together and enjoy your family meal!