Sunday, 8 September 2013

Tori Karaage (Japanese fried chicken)

If you thought rice, mayonnaise and bits of fried chicken make for a boring meal, you may reconsider after having this. I couldn't get enough of  karaage don (rice bowl with fried chicken) from Japanese restaurants. It's quite simple to make, so have a go.


Ingredients
400 g chicken breast or thigh fillets, skinless
2 teaspoon of ginger juice or blended ginger paste
1 egg
50 g cornflour
50 g potato starch flour
salt and pepper for seasoning
oil for frying

Clean and cut the chicken breast into small bite-size cubes and marinade in the ginger juice or paste for 15 minutes. Prepare three bowls. Fill the first with cornflour, salt and pepper; second with a beaten egg; and third with potato starch. Heat oil in a frying pan.


Dip each chicken piece in the cornflour (absorbs the moisture), egg (provides the third layer something to cling to) and potato starch in this exact order before frying them. If you can't get any potato starch, you can substitute it with cornflour, but the crispiness of the batter you get from the former is quite unparalleled! Frying on both sides lightly golden and remove from heat.

To emulate the Japanese restaurants' karaage don, serve it on a bed of cooked short-grain rice (also sold as pudding rice), drizzle some Japanese mayonnaise over it and sprinkle liberal amounts of finely chopped spring onions. A bowl of miso soup won't go amiss with dish either.

You can also add some scrambled eggs and shredded seaweed (not shown in this photo) to top off your rice dish


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