Karaage Chicken

Continuing with our Japanese theme (happens for a few days every month coz we love love love Japanese food), this time it is Karaage Chicken, which is basically small pieces of chicken marinated in soy sauce and spices and fried in a batter. This is wonderful served with hot rice, miso soup and salad and is always welcomed by my kids, especially when served like this :

Do you see a smiley face?

But my plate looked like this :

(I really should invest in Japanese style bowls eh?)


Karaage Marinade Ingredients:

1 teaspoon garlic powder/grated garlic
1/2 teaspoon ginger powder/grated ginger
1 teaspoon sesame oil
2 tablespoons Japanese soya sauce
Salt
White pepper

400g chicken thigh fillets or chicken breast meat, skinned, cut into little squarish pieces

Put all ingredients in a plastic bag or a tuppaware and give everything a good rub and shake. Or use the usual method of putting everything in a bowl and mix everything together with your hands or with a spoon. Set aside for at least 1/2 hour but I do it overnight.

For the batter

1/2 an egg
2 tablespoons cornflour
4 heaped tablespoons all purpose flour
generous sprinkle of pepper and a little salt

Oil for deep frying

Ready? Set. Go!

When ready to fry, put all this batter ingredients (except the oil of course) into the plastic bag/tuppaware/bowl and give everything another good mix, making sure every piece of chicken is coated. No mess, no fuss, you fingers don't even have to touch them! 

You do not need a deep fryer, just a highish-rimmed pan (to prevent excessive spritzing) and some oil.

Fry the chicken pieces a few at a time, making sure that the oil is hot enough (you will hear the sizzle when the chicken pieces hit the pan). Do not fit too much or they will not crisp up. Turn if necessary and fry for about 3 minutes until nice and brown. Drain and serve hot on rice.

Oishii!