Tuesday, May 26, 2009

Chicken Karaage

Chicken Karaage is a better alternative if your kids love chicken nuggets. You can make it as low fat as possible by using skinless chicken breast and using less coating. The other bonus, you’ll be guaranteed you’re actually eating chicken and not some composite meat product.


It is also quick and easy to make which is another plus for busy parents. The most difficult part is cutting the chicken and grating the ginger. Other than those it is just a matter of combining the ingredients together and frying the marinated meat.


I think traditionally this is served with mayonnaise but we’ve opted for Tonkatsu sauce for that extra Japanese kick. It’s a fruity sweet sauce not very dissimilar to ketchup.


Chicken Karaage

2 pieces of chicken breast cut into nugget size
3-4 tablespoons soy sauce
3-4 tablespoons mirin or sherry
Walnut size ginger grated finely (it’s best to use a ginger grater if you’ve got one)
Cornflour
Oil for frying

Combine the chicken, soy sauce, mirin and grated ginger and marinate for half an hour.
Heat up the oil to about medium heat.
Coat the chicken pieces in cornflour and fry until golden brown.
Serve with rice and miso soup. It also works well served with salad.

4 comments:

Tangled Noodle said...

Great idea! I take it the cornflour gives it a nice crispy texture w/o smothering it in a batter? The tonkatsu sauce is a great idea for dipping but now you've got me thinking about pork chops . . .

The Beancounter said...

You're absolutely right...if you want a thicker coating make sure the chicken pieces are wet enough so more corn flour will stick...you then dip it in the marinate then roll in more cornflour...

hmmmm...pork chops!

Manang said...

hmmm....this sounds something all of us in the family (including my picky eater hubby!) will enjoy! I gotta look for mirin!

The Beancounter said...

quick and easy this one Manang! Not a lot of strong flavours...your hubby should be able to handle it!