KARAAGE

Ingredients
1 lb. chicken thigh
Sea salt
Freshly ground black pepper
cup potato starch (or corn starch)
cup flour
Oil for deep frying
Lemon wedges
Seasonings
1 inch ginger
8 garlic cloves
1 Tbsp. soy sauce
1 Tbsp. sake (or dry sherry)
1 tsp. sesame oil
1 tsp. sugar

Instructions
1. Rinse the chicken and pat dry with paper towel. Cut each chicken
thigh into 2 inch pieces (so that deep frying time is about the same).
Season with salt and freshly ground black pepper. Put the chicken in
 a large bowl or Ziploc bag.

2. Grate the ginger and mince the garlic (with garlic presser).

3. Combine the chicken and all the seasonings in the bowl (or Ziploc
bag). Cover with plastic wrap and rest in refrigerator for at least 1
hour.
4. Bring the oil to 320-338F (160-170C).

5. Meanwhile combine potato starch and flour, and whisk all together.

6. Right before the oil is ready, add the potato starch and flour mix
to the chicken. You do not need to mix it evenly. The uneven coating
gives each piece its unique texture.

7. Gently drop each piece of chicken separately into the oil. Do not
overcrowd. Deep fry 3-5 pieces at a time. If you put a lot of chicken
in the oil, the temperature will drop quickly and chicken will end up
 absorbing too much oil.

8. Cook for 90 seconds, or until the chicken is cooked through and

outside is light golden color. If the chicken changes color too quickly,
then the oil temperature is too high. Either put a few more pieces of
chicken in the oil or lower the heat. Controlling oil temperature is the
key for deep frying.

9. Transfer the chicken onto a wire rack to drain excess oil. While
resting on the wire rack, the chicken will continue to cook with the
 remaining heat.

10. Between batches (or even while cooking), make sure to pick up
crumbs to keep the oil clean (otherwise oil will get darker).

11. When you finish all the batches, then bring the oil to 356F (180C).
12. Deep fry for the second time for 45 seconds, or until the skin is
nice golden color and crispy.

13. Transfer the chicken onto a wire rack or paper towel to drain
excess oil. Serve the chicken immediately with lemon wedges.

NGREDIENTS Based on your location, units have been adjusted

to Metric measuring system. Change this? 450 grams Chicken
thighs boneless skin-on(cut into 2.5 centimeter pieces) 1
tablespoon Ginger - fresh(grated) 1 clove Garlic(grated) 2
tablespoons Soy sauce(use tamari to make it gluten-free) 1
tablespoon Sake 2 teaspoons Granulated sugar 1/3 cup Potato
starch Vegetable oil(for frying) Lemon(for serving) STEPS Add
the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk
to combine. Add the chicken, then stir to coat evenly. Cover and
refrigerate for at least 1 hour. Add 1 inch of vegetable oil to a
heavy bottomed pot and heat until the oil reaches 360 degrees
F. Line a wire rack with 2 sheets of paper towels and get your
tongs out. Put the potato starch in a bowl Add a handful of
chicken to the potato starch and toss to coat each piece evenly.
Fry the chicken in batches until the exterior is a medium brown
and the chicken is cooked through. Transfer the fried chicken to
the paper towel lined rack. If you want the chicken to stay crispy
longer, you can fry the chicken a second time, until it's a darker
color after it's cooled off once. Serve with lemon wedges.

Read more at: http://norecipes.com/recipe/karaage-recipe

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BANH XEO
Ingredients
Nuoc Cham Sauce:
1 clove garlic, peeled
1/4 red Thai bird's eye chile
1/4 cup fish sauce
1/4 cup sugar
1 tablespoon fresh lime juice
Banh Xeo:
1/4 cup Thai rice flour
1 small scallion, very thinly sliced
Pinch fine sea salt
Pinch ground turmeric
Vegetable oil
5 small (26/30 count) shrimp, shelled and deveined
1 strip thick-cut bacon, cut into 1/2-inch pieces
1 large egg, beaten
1/2 cup bean sprouts
8 green and red lettuce leaves
4 shiso leaves
Fresh basil leaves
Fresh cilantro leaves
Fresh dill sprigs
Fresh mint leaves

Read more at: http://www.foodnetwork.com/recipes/traditional-banh-xeo-with-

nuoc-cham-sauce.html?oc=linkback
Directions
For the sauce: Pound the garlic and chile in a large mortar with a pestle until
pasty. Whisk in the fish sauce, sugar, lime juice, and 1 cup water until the sugar
dissolves. Transfer to a serving bowl for dipping.
For the banh xeo: Whisk the flour together with the scallion, salt, turmeric and
1/4 cup cold water in a bowl until completely smooth. Set aside.
Heat a well-seasoned 9-inch carbon steel skillet over high heat until smoking
hot. Add enough oil to coat the bottom of the pan generously and swirl to
lightly coat the sides too. Add the shrimp and bacon, and cook, stirring and
tossing, until the shrimp start to curl but before they become completely
opaque, about 1 minute.
Whisk the batter again to mix in any flour that has settled on the bottom and
ladle a spoonful into the pan. Swirl the pan to coat the bottom and an inch or
so up the sides with a thin layer of the batter. Repeat two more times. Let the
batter set, about 30 seconds.
Drizzle the egg over the crepe and swirl the pan to evenly coat the crepe with
egg. The crepe should have released from the sides of the pan; squirt oil
between the crepe edges and the pan. Gently shake the pan to keep
everything moving. Poke a hole in the crepe with a fork or spoon to keep it from
bubbling up-- you want a flat crepe. Oil should be sputtering at the edges of the
crepe. If it isn't, add more.
Cook the crepe, oiling and shaking until the egg has set on top and the bottom
of the crepe is dark brown around the edges and in speckles on the bottom.
Pile the bean sprouts on one half and fold the other half over with a spatula.
Hold the folded omelet against one side of the pan and tilt the oil out the other
side into a heat-safe bowl. Discard.
Lift the omelet out of the pan with the spatula and immediately serve with the
shrimp and bacon, lettuce and shiso leaves, herbs and nuoc cham. Tear off a
piece of omelet with a bunch of bean sprouts and tuck it into a lettuce leaf with
a shiso leaf and some bacon and shrimp. Pluck a few fresh herb leaves of basil,
cilantro, dill and mint, and stuff them in there too. Then roll it up and dip into
the nuoc cham. Eat. Repeat.
PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or
culinary professional and makes a large quantity. The Food Network Kitchens
chefs have not tested this recipe in the proportions indicated and therefore
cannot make any representation as to the results.
Recipe courtesy of Bunker Restaurant