Wednesday, February 22, 2012

Kinda Karaage

I cannot recall the first time I ate karaage but I was an instant fan and I am sure you will be too. Karaage is bite sized, golden pieces of chicken almost a Japanese version of Popcorn Chicken!

Hopefully not to disappoint though, this recipe though is not quite karaage, hence the name kinda karaage!

Traditionally, karaage is deep fried and cooked only in bite sized pieces, however when cooking at home deep frying bite sized pieces may not seem like an easy, nor healthy, method of preparing dinner, and so I cook our karaage slightly differently, shallow frying larger pieces rather than deep frying small pieces. It’s easier and faster as you can cook the whole batch at once(if you have a large enough frying pan) rather than a few pieces at a time in the deep frying oil.

Of course, feel free to chop up the tenderloins into bite sized pieces and deep fry them – you will be rewarded with a wonderfully crunchy coating thanks to the cornflour.

What Will I Need?

500g Chicken Tenderloins
3 tbs Soy Sauce
1 tbs Mirin Seasoning
1 tbs Ginger, minced
1 cup Cornflour, sifted
Peanut Oil to shallow fry
A small splash of Sesame Oil

What Now?

1.         Pop your chicken into a marinading bowl or bag and then add the Soy Sauce, Mirin Seasoning and minced ginger. Give it all a good shake or stir to ensure the chicken is covered in the seasonings. Allow to marinate for at least half an hour.

2.         Heat about 1cm of peanut oil, plus a small splash of sesame oil to add a hint of flavour, in your fry pan over a high heat.

3.         Spread the sifted cornflour on a plate and then carefully coast each piece of chicken in the cornflour until completely coated but hopefully having no chunky bits of flour clinging on anywhere! Some of the flour will absorb the marinade but that’s ok.

4.         Now, being very careful, place each tenderloin in the very hot oil and cook on each side for 2-3 minutes.

5.         Once cooked through remove the chicken from the frying pan and transfer to some absorbent paper towel to help soak up any excess oil.

6.         Finally, serve and enjoy! Karaage tastes amazing when coupled with Japanese mayonnaise flavoured with either garlic or wasabi – maybe something I can include at a later date!