Being one of the most popular Japanese chicken dish, a search on the internet for chicken karaage recipe comes back with many variations, which one is the best? Normally I stick to Harumi's recipe from her cook book but once in a while, my little evil cell is luring me to experiment on some other variation. I then found one with spring onion added into it and I never regret the experiment.
Ingredients (for 2 servings):-
250g chicken breast / deboned-drumstick, cut into 1 inch pieces
1 stalk spring onion, both white & green, finely chopped
½ tsp salt
1 tbsp soy sauce
1 tbsp mirin / rice wine
1 tsp garlic powder (or freshly minced garlic)
1 tsp ginger powder (or freshly chopped ginger)
1 tsp sesame oil
Mix all ingredient to marinate for about 20 minutes. Heat deep fryer or a pot of oil, in the mean time, remove chicken from marinate, shake off excessive marinates and coat them in cornstarch. When the oil is hot enough (put a wooden chopstick into the oil and bubbles form around the chopstick or throw a small piece of bread into the oil, it should float immediately), deep fry the chicken pieces that are coated by batch. Don't over crowd the fryer, it should only take minutes to cook the pieces thoroughly.
Use kitchen towel to remove excessive oil and then serve it as it is, or sprinkle with some toasted sesame seed or simply with your favourite condiment (mayonnaise perhaps?). The variety is unlimited and I usually serve it with white rice but also do the variation of serving chicken karaage with Japanese potato salad; either way, it's a popular menu in frequent demand :)
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