Japanese Style Deep-Fried Chicken Nuggets Recipe (tori no kara-age – 鶏の唐揚げ)

 

Today it’s a Japanese recipe again. A recipe that we could say that is the Japanese version of chicken nuggets. And as always, it is simple and easy but delicious. Just let a few bite size pieces of chicken to marinate in soy sauce, sake, garlic and ginger, then bread them and deep fry them. So good ! This recipe is fairly widespread in Japan, at home and even in festival. It has its own association, the karaage association. It is quite common to put some nuggets in the bento, the Japanese luch box, since even cold they still yum, yum.

I discovered the tori no kara-age during a course of sushi for dummies, given by Gastromaniac. That day we made karaage maki, the sushi rolls, and it was surprisingly good. Moreover, as it can be eaten cold too, I have tried to put tori no karaage diced in my salad dressed with a soy sauce vinaigrette.

Japanese Style Deep-Fried Chicken Nuggets Recipe (tori no kara-age – 鶏の唐揚げ)

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Serves: 4 Time: 1 h Difficulty: Easy

Ingredients

• 500 g boneless chicken thighs, with the skin, cut into bite size pieces
• 1 tablespoon of soy sauce
• 1 tablespoon of sake
• 25 g ginger, peeled
• 2 cloves garlic , peeled
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 egg
• 50 g of potato starch
• Sunflower oil for deep frying
• Salt and pepper

Directions

1. In a bowl, salt and pepper the chicken pieces.
2. Crush the garlic and ginger in a mortar, or use a ceramic ginger grater.
3. Prepare the marinade in a small bowl: mix it in soy sauce, sake, grated ginger and grated garlic, sugar and sesame oil.
4. Add in the chicken into the marinade, cover with plastic wrap and let sit in the fridge for at least half an hour.
5. Heat oil in a deep fryer or skillet to reach 150-160ºC
6. While the oil is warming up, pour over the chicken pieces the beaten egg and mix well.
7. Flour the chicken pieces in the potato starch.
8. Fry the chicken pieces a couple of minutes per side, in batches, depending on the size of your skillet or fryer.
9. Drain and reserve the chicken pieces.
10. Bring the oil to 180°C.
11. Deep fry the chicken again, for a minute or two , until browned to your liking.
12. Let stand a few minutes on paper towels to remove excess oil .
13. Done. You can serve it with lettuce leaves, mayonnaise and/or a slice of lemon.

Hints, Tips, and Tricks

• You can skip the double frying and fry in oil at 170°C until gold and brown. But the double frying prevents the chicken from remaining raw inside.
• It is not usual to make this recipe with chicken breasts, but you can try if you like.
• You can also eat tori no karaage when is cold, or use it to prepare some maki and even a salad, with some lettuce leaves and soy sauce vinaigrette.
• The sugar is not essential, but intensifies the flavor of the marinade.
• You can substitute potato starch by cornstarch. The result will be almost the same.

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Source: Cooking with the Dog

 

Categories: japonesa recipe

Tags: japonesa pollo