Chicken Karaage with S.Pellegrino

This post is sponsored by S.Pellegrino.

I've always enjoyed S.Pellegrino and something I keep stock at home. I've used it as a bubbly factor in cocktails or soft drinks and even used it before in my tempura batter.

In 2016, S.Pellegrino® Sparkling Natural Mineral Water launched it's own “The S.Pellegrino Taste Guide” a cultivated lists by chefs and lifestyle influencers which explores U.S. cities. With that said, the list can take you to the hottest trends in your city. I'm from Los Angeles, so talking about trendsetting is definitely something prominent here.

I'll be sharing a recipe featuring one of the hottest trends, chicken karaage.

Recipe

• 3 chicken thighs
• 3 garlic cloves
• 3 tablespoons of grated ginger
• 3 tablespoons of soy sauce
• 1 tablespoon mirin

Dread:

• 1/3 cups of flour
• 3 tablespoons corn starch

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The chicken was deboned and cut into 1-1 1/2 inch pieces. I used a spoon to peel the ginger and then just grated with a microplane. 

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The chicken was marinated for 30 minutes before frying. 

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A quick dreading of the flour and corn starch mixture before dropping them into the fryer. Make sure to shake off excess flour.

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Make sure the oil is not too hot so the crust won't burn before the chicken is cooked. The oil should not be rapid when the chicken is placed.

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Voila! One of my favorite appetizers. Currently, you'll find chicken karaage in many japanese ramen shops and izakayas. 

Make sure to check out the S. Pellegrino Taste Guide.

Jerk chicken

This the seasons! it's 2016 and I still feel like I'm in 2015. Maybe because I still have tons of memories to share with a lot of you. ​

I want to share with you a simple and quick recipe to whip up for any occasion. Jerk Chicken! Never made it in my life. But after browsing a few recipes, this is what I whipped up at home with what I had.​

​Recipe​

• 18 pieces of chicken thigh (fat trimmed off as much as possible)​
• 1.5 full bundles of green onions​
• 3/4 cup of brown sugar​
• 1 tablespoon all spice​
• 1 teaspoon cinnamon​
• 1 teaspoon cayenne pepper​
• 1 teaspoon of black pepper​
• 8 cloves of garlic​
• 1 shallot​
• 4 Thai chilis (what I had at home. I would use serranos if I had some)​
• 1/4 cup of soy sauce​
• 1/4 cup (or so) of olive oil​

All items will be combined in a food processor. The oil will be drizzled in last to combine the ingredients together. Give it a quick taste for saltiness. If more salt is needed, just add a few pinches of kosher salt. The chicken itself will release a lot of fat, so you don't want the marinade to be too water.​

Place the chickens in a roasting pan and slather the marinade rubbing each chicken to make sure they have a coating. Wrap the pan with foil tightly, then preheat your oven to 350. You can let your chicken marinade overnight or with a few hours. I only let mine marinade for 30 minutes or so. ​

The chicken is place in the oven for 40 minutes, then the heat was cranked to 400 for another 15-20. The chicken was left to rest in the pan for an hour before I took it outside to give it a quick sear to caramelizes the chicken.​

Results:​

There you go! simple jerk chicken. I feel giving it a quick char is imperative because it really brings out the sweetness from the brown sugar and the crispy bits from the skin. Can't say no to that.

happy cooking. 

Spiced Honey Chicken

I happened to have some chicken breast hanging out in my fridge and decided to whip up something without purchasing new ingredients.  

Recipe 

• 2 large bone in chicken breasts
• Lawry's garlic salt (my favorite) 
• 6 tablespoons of honey
• 1 tablespoon of olive oil
• 1 tablespoon of red wine vinegar
• 1 teaspoon sweet paprika  
• 1 teaspoon Ancho chile powder  
• 1/2 teaspoon cayenne pepper  
• 1/2 teaspoon dry parsley  

step one: 

Preheat the oven to 350. The chicken is patted dry before seasoning with Lawry's garlic salt.  IF time permits, I like to let the chicken air dry in the fridge for at least an hour. I don't oil the chicken till later.

step two: 

After 30 minutes, I take the chicken out and brush a layer of olive oil. Stick the chicken back in for another 10 minutes with the oven cranked to 375. 

step three: 

Mixed the spices, the honey, vinegar and that one tablespoon of olive oil in a bowl with a dash of salt. I didn't have any lemons, and that's why I used red wine vinegar for acidity. After the chicken has been in for another 10 minutes, brush the honey sauce over the chicken and pop it back. Let it go for another 5-10 minutes. The honey will start caramelizing.  

I brushed 2 coats of the honey mixture. The skin was nice and crispy! For the side dish, I just microwaved some frozen corn then mixed it with mayonnaise, and then seasoned with salt and cayenne. 

Super delicious and easy. Extremely effortless and definitely something people will rave about. 

enjoy!  

Daisy