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A Fried Chicken Flavored Strong Zero®? Why not!


Strong Zero® with 'Karaage' Flavor
Strong Zero® with 'Karaage' Flavor

Strong Zero® offers its drinks in a variety of flavours (peach, lemon, grapefruit, etc...) depending on seasonality. Here Suntory goes even further and offers a limited edition of Strong Zero® with fried chicken flavor!


Of course, this is the Japanese version of the fried chicken, the karaage chicken. Of course, you can't imagine an alcoholic drink that tastes like KFC, but in Japan Strong Zero® is so strongly associated with this dish that it was almost natural to offer a specially developed version.


Traditionally, Japanese fried chicken is served with pressed lemon juice. Strong Zero® was practically made from lemon juice (see: Double Lemon taste) and the parallel seems obvious. On the taste side, Suntory announces "acidity, freshness and a slight bitterness that goes perfectly with fried chicken".


This version will be available in Japan in a limited edition from 26 November 2019. Do you find this idea interesting or do you find it completely crazy to make a particular drink for a single dish?


Whatever the opinions, Strong Zero® always surprises us.


Meanwhile, here is a delicious karaage chicken recipe that can be combined with all the varieties available in our shop.


Recipe for fried chicken "Karaage" から揚げ


Chicken Karaage (source: norecipes.com)
Chicken Karaage (source: norecipes.com)

Ingredients (6 people):


1/3 cup soy sauce


2 tablespoons sake


25 grams fresh ginger (grated)


900 grams boneless chicken legs close to the skin (cut into bite-sized pieces)


170 grams potato starch


Vegetable oil (for frying)


1/2 lemon (cut into quarters for serving)



Preparation:


Marinade: approx. 1 hour

Cooking time: 10 minutes


1. mix soy sauce, sake and ginger in a bowl.


Add the 2nd chicken and mix well so that each chicken is covered with the marinade. Marinate the chicken for at least 1 hour or up to 4 hours.


When you are ready to fry the karaage, put 1 inch of vegetable oil in a heavy bottom pan and heat until the oil reaches 340 degrees F (170 C). Prepare a paper grid covered with paper towel.


While waiting for the oil to reach the desired temperature, dredge the marinated chicken in potato starch to cover each piece evenly and place the coated chicken pieces on a tray.


When the oil is ready, fry the coated chicken in batches. Do not overload the pot, and I recommend that you mix chicken pieces of the same size.


When the karaage has reached an inside temperature of 71 degrees (to find out, use a food thermometer), transfer it to the prepared rack and let it rest a few minutes before serving.



Sources:


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