Karaage Chicken & Mu Jorim Namul
Servings: 2 people
Ingredients
Chicken Karaage
- 300 grams Boneless Chicken Thigh
- 1 Egg
- Enough Potato Starch (Or Corn Starch)
Chicken Marinade
- 2 Tablespoons Soy Sauce
- 3-4 shakes Salt
- 1 teaspoon Sugar
- 1 Tablespoon Mirim
- Few Shakes Black pepper
- 3-4 shakes Ginger Powder (or use ½ teaspoon freshly grated ginger)
Mu Namul Jorim (Korean Radish Namul Jorim)
- 300 g Korean Radish (Mu) (Measure the length of your pinky)
- Small piece Spring onion (Green onions ok)
- ¼ cup Water
- 1 teaspoon Coarse Salt (If using regular salt, use ½ teaspoon)
- 1 teaspoon Minced garlic
- ½ Tablespoon Perilla Oil
- Few shakes Ginger Powder (skip if you don't have powder)
- Few shakes Black Pepper
- Few shakes Sesame seeds
Instructions
Chicken Karaage
- Cut chicken thighs into bite-sized pieces (keep skin on). Place pieces into a strainer and give a quick rinse under cold water. Then set it aside for a few minutes and let it drip-off the excess water. Afterwards, place into a mixing bowl.
- Add the following ingredients into the mixing bowl: Soy Sauce (2 Tablespoons), Salt (3-4 shakes), Sugar (1 teaspoon), Mirim (1 Tablespoon), Black pepper (few shakes), Ginger Powder (3-4 shakes or ½ teaspoon of freshly grated ginger). Give a thorough mix.
- Place plastic wrap over the bowl and place in the refrigerator for 1 hour.
- After 1 hour, take it out of the refrigerator. Crack in one egg into the bowl. Then use a pair of chopsticks and gently stir-it into the mixture.
- Take out a plastic bag (or ziploc bag). Pick-out each chicken piece from the bowl and place into the bag. (Don't dump it in - we don't want all the liquid).
- Next, add enough potato starch to cover the chicken. Close the bag and give it a good shake. Flip the bag upside down and shake it as well to get all the sides evenly coated. (Add more starch powder if needed.)
- Put oil into a frying pan or pot. Place on medium-high heat and bring the oil up to 180C (350F). Now, gently place each chicken in and cook until dark-golden brown.
- Optional: You can pick-out the chicken when they're about 80% done. Raise the temperature of the oil and place back-into the oil for a double-fry. It leads to an even crispier skin.
- Serve with rice and enjoy!
Mu Namul Jorim (Korean Radish Namul Jorim)
- Cut off a finger-length piece of Korean Radish. (It's better to use the green part because it's sweeter). Then cut the piece into thin cross sections and then julienne into match-stick pieces.
- Slice spring onion piece into thin pieces as well.
- Take out a large pot. Place-in the Korean Radish pieces. Then put in some amount of water (¼ cup). Now, place the pot on a high heat and bring it up to boil with the lid on.
- Once it comes to boil, reduce the heat to a medium-low. Then take off the lid and season with coarse salt (1 teaspoon). Place the lid back-on and let it cook for 1 minute (or until the radish turns soft).
- Now, place the cooked radish pieces into a mixing bowl. Add-in the spring onion pieces. And finally the seasoning: Minced Garlic (1 teaspoon), Perilla Oil (½ Tablespoon), Ginger Powder (few shakes), Black Pepper (few shakes) and Sesame Seeds (few shakes). Toss throughly and serve it up.
- Eat with rice and enjoy!