Chicken Karaage

Recipe from Facebook,  A Taste Of Vietnamese Home Cooking, ‎Kieu Shafai‎

The secret to crispy and juicy chicken is to triple fry as mentioned in my recipe.

I combined 3 recipes to get it perfect for them. Thumbs up for sure!

Chicken Karaage recipe:

1 lb skin-on chicken thigh, cubed to 1 and 1/2”
1 Tbsp sake
1Tbsp mirin
1 tsp sugar
2 Tbsp soy sauce
1 Tbsp ginger, grated
4 clove garlic, grated
1 egg, beaten
Black pepper
potato starch
cooking oil, for frying

Combine sake, mirin, soy sauce, and sugar. Blend well until sugar is dissolved. Add ground black pepper, grated ginger and garlic. Mix well. Add chicken cubes. Mix well and let it marinate in the fridge for 30 mins.

When ready to fry, blend egg and add to the marinated chicken. Mix well. Place plenty of potato starch in a shallow container. Coat chicken cubes both sides and place them in a baking tray. Let it sit for 5 mins.

When oil is ready, add chicken and deep fry for 1 minute then remove the chicken to a rack and rest for 30 seconds. Return the chicken back to the oil and fry for 30 seconds, and then rest on a rack again for 30 seconds. Transfer the chicken back into the oil for one last 30 seconds.

Hawaiian Shoyu chicken

Shoyu Chicken #1

(by Marilyn Morikawa, page 61, who notes this recipe is used to feed hungry volunteers at Makawao's Hongwanji Mission Buddhist Temple.)

1 cup Kikkoman shoyu (soy sauce)
½ cup water
1 cup sugar
1 piece ginger, peeled and crushed
2 cloves garlic, peeled and crushed
1 tablespoon oyster sauce (optional)
1 tablespoon Mirin (optional)
5 lbs. chicken thighs

Peel and crush ginger and garlic. Combine with all other sauce ingredients in a large pot. Add chicken. Bring to a boil. Lower heat to medium and continue cooking for 30 minutes or until done.

Shoyu Chicken #2
(by Leslie Frankel of The Pukalani Club House, page 62)

6 chicken thighs, bone in
1 cup shoyu (soy sauce, any brand)
1 cup sugar
1 cup water
1 tsp. sesame seeds
1 green onion stalk, chopped

Add shoyu, sugar and water together in a large pot. Add chicken to mixture. Bring to a boil on stove top, then reduce to simmer for 15 minutes. Remove from heat. Remove chicken from pot. Return pot to simmer and reduce remaining liquid for 10 minutes. Pour mixture over chicken; garnish with sesame seeds and green onions.

Adapted from Facebook, Bonnie Clyde

Shoyu (soy sauce. The best one is Aloha Shoyu, if you can find it. I found it in Tokyo Central and some 99 Ranch markets)

Sugar. Brown or white, both work. Mix it up 1/2 and 1/2 if Danger is your middle name and adventurous.

Mirin (Japanese rice cooking wine) You can substitute sherry for mirin.

Water.

2 Crushed gloves of garlic

I don’t know how to measure. You don’t want the Shoyu to overpower the marinade. It should taste lightly of Shoyu and sweet.

I’ve looked over some shoyu chicken recipes online and most of them...aren’t local style shoyu chicken.

Look for the ones from the state of Hawaii, not like AllRecipes.

You can marinate it for a couple of hours and throw it into a pan. I use the skin on, bone in thighs. Best flavor, hands down.

You can do this in a crockpot or oven but I find cooking it down in the skillet is the best way. You want to reduce the sauce so that it’s thick and bubbly but careful because it’ll burn quick.

Pro local Hawaii girl tip - make sure you spoon in that sauce on some rice.

INSTANT POT PORK SINIGANG

INGREDIENTS
2-3 pounds All Natural Boneless Chops and/or Boneless Loin Filet cut into 2 inch cubes
3 cloves of garlic, minced
1 TBL Olive Oil
1 packet of sinigang soup mix (found in Asian stores, Amazon, Walmart or Walmart.com)
32 oz of chicken broth or chicken stock
Approximately 32 oz of water
Spinach (1-2 bags or 4 if you are like my family and love it)
3 tomatoes (sliced)
1 large onion coarsely chopped
package of radishes (Taro Root or Gabi is traditionally used instead of radishes.)
2 TBL patis (fish sauce that can be found in the international foods aisle)
Juice from 1 lemon
salt and pepper to taste

DIRECTIONS

Using Saute function, add the olive oil to your Instant Pot. Add pork,salt, pepper, and garlic. Brown the pork to lock in the juices.

Press cancel to cancel saute function.

Next, pour in the chicken stock.

Seal Instant Pot and cook on MANUAL for 15 minutes.

Allow the pressure to naturally release for 5 minutes then quick release (move the knob to “vent”.) Make sure you stand back so that the steam doesn’t burn you.  let it naturally release for 5-10 minutes. (IP display will read "L 00:05"

Add the onion, radishes, tomatoes, half of the seasoning packet, fish sauce, and water. Do not overfill pot.

Reseal and manually cook for 5 minutes.

After timer goes off, allow pressure to release for five minutes. Then quick release.

Remove the lid.

Put Instant Pot back on Saute.

Add the lemon juice, rest of the seasoning mix, and the spinach. Allow to cook until spinach is slightly wilted.