I kept checking in on Twitter last night during the game to see how fans were reacting to the nightmarish beginning to the ALCS . The thing that is so impressive about Yankees fans that like the team they love so much they displayed no panic and kept the faith. The Yankees play all 27 outs and you will need to fight to get every last one to beat them. The 8th inning last night was a testament to just how resilient and resourceful they are. From Gardner’s slide to Marcus’ broken bat, the shots from the dugouts told the whole story…cool, calm, confident and collected on the away bench as the home team were wringing their hands in wild eyed disbelief of what they were witnessing. The Yanks dismantled the Texas bullpen, owned the last third of the game and ripped the game away from the Rangers for a 1-0 series lead.
My request on social media sites landed us our Texas Blackened Chicken for the opener (rather apropos wouldn’t you say) as well as this one from a collaboration of 3 new Twitter friends. Big Yankee fans @jaz_nycgirl, @lovelylanvin and @love-japanese put me onto this recipe which was posted on lovelylanvin.com. The Tweeps were believing hard during last nights thriller and I’m sure will be camped in front of the tube, munching some chicken and live blogging the game this afternoon…check this one out…Go Yanks!
Tori no Karaage (Japanese Fried Chicken)
1 pound boneless and skinless chicken breasts/chicken thighs (cut into small pieces/cubes)
3 teaspoons grated ginger
1/4 cup soy sauce
3 tablespoons sake
3 tablespoons mirin
Japanese potato starch (katakuriko) or cornstarch to coat the chicken
Canola or Vegetable Oil for deep frying
Coarse sea salt
Lemon wedges (optional)
Quick Dipping Sauce:
1/4 cup ketchup
1/4 cup tonkatsu sauce
1 teaspoon curry powder (optional)
1. Using paper towels, pat chicken pieces dry and transfer to a medium sized bowl. Add sake, mirin, grated ginger, soy sauce and marinate for 30 minutes at room temperature (can marinate up to overnight in refrigerator if you wish to make the next day). Transfer the chicken pieces out of the marinate and coat them evenly with the potato starch (or corn starch). Shake off excess.
2. Fill large, heavy bottom pot half way with oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and fry, turning over once, do not crowd the pot, fry in 2-3 batches. When chicken is cooked through and is golden brown, transfer onto a plate lined with paper towels and sprinkle evenly with coarse sea salt immediately. Serve with the dipping sauce or just a squeeze of lemon.