Japanese fried chicken and soup

Yesterday I boned a chicken, cut up the chunks and did a Japanese fried chicken recipe with the dark meat and buttermilk, seasoned flour with the white meat.  I made stock with the back and bones and had soup for lunch today

Chicken Karaage (Japanese Fried Chicken)

Karaage, the Japanese version of fried chicken is first marinated in ginger, garlic and soy sauce, then coated in potato starch and fried until golden brown and crisp.

Ingredients

• 1 pound chicken thighs boneless, skin-on cut into 1 in. pieces

• 1 tablespoon ginger grated
• 1 clove garlic grated

• 2 tablespoons soy sauce use tamari to make it gluten-free

• 1 tablespoon sake

• 2 teaspoons granulated sugar
• 1/3 cup potato starch
• vegetable oil for frying

• lemon for serving

Instructions

1. Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour. 

1. Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl
   
2. Add a handful of chicken to the potato starch and toss to coat each piece evenly.
   
3. Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.
   

Zucchini with basil & tomatoes

Serves: 6

from Wolfgang Puck

15 baby zucchini, approximately 1 pound

2 tablespoons olive oil

2 cloves garlic, minced

3 ripe medium tomatoes, peeled, seeded, diced, and drained

1 cup julienned basil leaves (see cooking tips)

Freshly ground pepper & salt

Instructions for Zucchini with Basil and Tomatoes Recipe

1. Cut the zucchini into 1/4-inch slices diagonally, or 1/4- inch cubes.
   
   Heat the olive oil over high heat in a large skillet. Cook the zucchini and garlic for 2 minutes. Add the tomatoes and basil. Continue to cook for 3 more minutes, or until the zucchini is tender.
   
   Season with salt and pepper to taste. Serve hot or cold.