Kyushu Karaage Brittle

Kyushu Karaage Brittle is a unique fusion dish that combines the bold, savory flavors of Japanese fried chicken known as karaage with the sweet, crunchy texture of brittle, a classic confection. Karaage, originating in Japan's Kyushu region, specifically in the busy streets of Fukuoka, is known for its succulent, juicy pieces of bite-sized chicken deep-fried to perfection. The dish emerged in the early 1920s, gaining popularity for its rich flavor and ease of preparation.

This delightful combination of karaage with brittle offers a perfect blend of umami and sweetness, a hallmark of innovative Japanese fusion cuisine. It serves as a perfect snack or appetizer, sure to captivate your taste buds with its contrasting textures and flavors.

Ingredients

• Chicken Thighs - 500g boneless, skinless
• Soy Sauce - 3 tablespoons
• Sake - 2 tablespoons
• Sugar - 2 teaspoons
• Ginger - 2 teaspoons grated
• Garlic - 3 cloves minced
• Cornstarch - 1 cup
• Flour - 1 cup
• Oil for frying (vegetable or canola preferred)
• Peanuts - 1 cup roasted and roughly chopped
• Butter - 100g unsalted
• Brown Sugar - 1 cup
• Corn Syrup - 1/2 cup
• Baking Soda - 1/2 teaspoon

Preparation

Marinating the Chicken

Firstly, cut the chicken thighs into bite-sized pieces and place them in a bowl. Add soy sauce, sake, sugar, grated ginger, and minced garlic to the chicken. Mix well to ensure that the marinade coats each piece evenly. Allow the chicken to marinate for at least 30 minutes in the refrigerator to develop flavor.

Preparing the Brittle Base

While the chicken is marinating, line a baking sheet with parchment paper and set aside. In a saucepan over medium heat, melt butter. Add brown sugar and corn syrup to the melted butter, stirring constantly until the sugar has dissolved and the mixture begins to simmer. Allow to cook until the caramel reaches a deep amber color, approximately 10 minutes. Turn off the heat and quickly stir in baking soda, which will cause the mixture to bubble up and aerate. Stir in the peanuts and set aside.

Cooking Process

Frying the Chicken

In a large bowl, combine cornstarch and flour. Remove the marinated chicken from the refrigerator and dredge each piece in the flour mixture, ensuring a dense coating. Heat oil in a deep pan or fryer to 170°C (340°F). Once the oil is hot, carefully add the chicken pieces in batches to avoid overcrowding and fry until golden brown and cooked through, about 5-6 minutes per batch. Remove and let them drain on a paper towel.

Combining Karaage and Brittle

Once done frying, reheat the caramel until it slightly warms. Quickly but carefully dip each fried chicken piece in the caramel mixture, ensuring even coating. Work fast as the caramel will harden quickly. Place the coated chicken on the prepared baking sheet in a single layer. Allow the caramel-coated karaage to set completely, about 10-15 minutes.

Enjoying Your Kyushu Karaage Brittle

This exotic dish can be served as a unique standalone snack or as part of a broader menu. The Kyushu Karaage Brittle pairs particularly well with a light, crisp sake to balance its sweetness. Always serve it fresh to enjoy the delightful contrast of textures and flavors. For those looking to experiment, consider garnishing with finely chopped ginger or crushed peanuts for an added touch of authenticity and extra crunch.