Karaage Chicken & Mu Jorim Namul

Ingredients

• 300 grams Boneless Chicken Thigh
• 1 Egg
• Enough Potato Starch ((Or Corn Starch))
• 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 1/2 teaspoon freshly grated ginger))
• 300 g Korean Radish (Mu) ((Measure the length of your pinky))
• Small piece Spring onion ((Green onions ok))
• 1/4 cup Water
• 1 teaspoon Coarse Salt ((If using regular salt, use 1/2 teaspoon))
• 1 teaspoon Minced garlic
• 1/2 Tablespoon Perilla Oil
• Few shakes Ginger Powder ((skip if you don't have powder))
• Few shakes Black Pepper
• Few shakes Sesame seeds

Instructions

1. 1

   --- Chicken Karaage ---

2. 2

   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.

3. 3

   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 1/2 teaspoon of freshly grated ginger). Give a thorough mix.

4. 4

   Place plastic wrap over the bowl and place in the refrigerator for 1 hour.

5. 5

   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.

6. 6

   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).

7. 7

   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.)

8. 8

   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.

9. 9

   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.

10. 10

    Serve with rice and enjoy!

11. 11

    --- Mu Namul Jorim (Korean Radish Namul Jorim) ---

12. 12

    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.

13. 13

    Slice spring onion piece into thin pieces as well.

14. 14

    Take out a large pot. Place-in the Korean Radish pieces. Then put in some amount of water (1/4 cup). Now, place the pot on a high heat and bring it up to boil with the lid on.

15. 15

    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).

16. 16

    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 (1/2 Tablespoon), Ginger Powder (few shakes), Black Pepper (few shakes) and Sesame Seeds (few shakes). Toss throughly and serve it up.

17. 17

    Eat with rice and enjoy!