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
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.
The chicken was marinated for 30 minutes before frying.
A quick dreading of the flour and corn starch mixture before dropping them into the fryer. Make sure to shake off excess flour.
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.
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.
