Japanese Fried Chicken
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 347 |
| pro | 22 g |
| total fat | 19 g |
| sat. fat | 3 g |
| carb | 18 g |
| fibre | 0 |
| chol | 94 mg |
| sodium | 458 mg |
| potassium | 294 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 9 |
| vit A | 2 |
| vit C | 10 |
| folate | 4 |
(Kara-age)
This is a popular staple in Japanese bento lunches. To ensure a crisp coating, toss a few pieces of chicken at a time in the cornstarch then immediately fry. This chicken is just as good at room temperature as it is hot.
Ingredients
- 1/4 cup sake
- 2 tbsp grated gingerroot
- 1 tsp salt
- 1/4 tsp minced garlic
- 1 lb boneless skinless chicken thighs
- 2/3 cup cornstarch
- 4 cups vegetable oil, for deep frying enough to submerge the food
- 1/2 lemon, sliced
Preparation
In bowl, whisk together sake, ginger, salt and garlic; set aside.
Cut chicken into 1-inch (2.5 cm) cubes; add to bowl and stir to coat. Cover and refrigerate for 20 minutes.
In separate bowl, toss chicken, a few pieces at a time, in cornstarch.
In large saucepan or wok, heat oil to 350°F (180°C) and 1-inch (2.5 cm) cube of white bread turns golden in 65 seconds. Deep-fry chicken, a few pieces at a time, until golden and juices run clear when chicken is pierced, about 3 minutes. With slotted spoon, transfer to paper towel–lined plate. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.) Serve with lemon slices.
Cut chicken into 1-inch (2.5 cm) cubes; add to bowl and stir to coat. Cover and refrigerate for 20 minutes.
In separate bowl, toss chicken, a few pieces at a time, in cornstarch.
In large saucepan or wok, heat oil to 350°F (180°C) and 1-inch (2.5 cm) cube of white bread turns golden in 65 seconds. Deep-fry chicken, a few pieces at a time, until golden and juices run clear when chicken is pierced, about 3 minutes. With slotted spoon, transfer to paper towel–lined plate. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.) Serve with lemon slices.
Source : Canadian Living Magazine: May 2009
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