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This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Beer
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Marvellous munchies from the kitchens of
TannerTokage
I was wondering what the heck I was gonna make for dinner. Well, my sister had this chicken breast sitting in the fridge that she never got to use before going out of town. So I got the permission to use it and decided to make one thing I haven't had in a while. Karaage! What is karaage? It's basically a Japanese form of chicken nuggets. xD There's two bowls because I had Mushi over for dinner last night. We were both bored with nothing else to do! Here's how you make it.
You'll need:
2 large thawed chicken breasts
Oil for frying (i use canola oil)
Seasoning:
1/2 cup corn starch
1 egg yolk
2 tbsp soy sauce
1/2 teaspoon salt
2 tbsp beer (I used brown ale)
2 tbsp mirin
1 tbsp toasted sesame oil
1/2 grated yellow onion
1 tbsp chopped garlic
1 tbsp grated ginger
-Combine the seasoning ingredients and mix into a slurry. Let it sit while preparing the chicken.
-Pat the chicken dry with a clean paper towel. You don't want bird juices flying everywhere in the next step.
-Tenderize the meat by...Pounding the ever-loving crap out of it. I used a mason jar to get the job done. xD
-Chop the chicken in to holdable chunks, about an inch in diameter.
-Put the chicken in the slurry and mix until well combined in a large bowl. Cover with saran wrap and set it in the fridge for about an hour and a half.
-In the meantime, fill a pot or fryer with oil and heat it to the correct temperature. Typically 350 to 400 degrees.
-Take the chicken out of the fridge. Wear a rubber glove on one hand and form each chunk into a round piece before putting it in the fryer.
-Use your clean hand to hold the wire strainer and remove the pieces once they turn golden brown.
-Allow the pieces to drip dry on a cooling rack over a paper towel in a baking sheet.
-Serve either on a skewer or on top of a bowl of rice like in the picture. Enjoy!
Be wary of cross-contamination. Don't chop vegetables on the same cutting board you chop meat. ESPECIALLY poultry, which I like to call Biohazardous Bird Flesh.
When putting ingredients in the fryer, lower them into the oil before letting go. DON'T plop them in, unless you enjoy the sensation of searing hot oil on your face.
Allergy warning – recipe contains soy & egg products
Please Fave the Original Submission: click here
Marvellous munchies from the kitchens of
TannerTokage******************************I was wondering what the heck I was gonna make for dinner. Well, my sister had this chicken breast sitting in the fridge that she never got to use before going out of town. So I got the permission to use it and decided to make one thing I haven't had in a while. Karaage! What is karaage? It's basically a Japanese form of chicken nuggets. xD There's two bowls because I had Mushi over for dinner last night. We were both bored with nothing else to do! Here's how you make it.
You'll need:
2 large thawed chicken breasts
Oil for frying (i use canola oil)
Seasoning:
1/2 cup corn starch
1 egg yolk
2 tbsp soy sauce
1/2 teaspoon salt
2 tbsp beer (I used brown ale)
2 tbsp mirin
1 tbsp toasted sesame oil
1/2 grated yellow onion
1 tbsp chopped garlic
1 tbsp grated ginger
-Combine the seasoning ingredients and mix into a slurry. Let it sit while preparing the chicken.
-Pat the chicken dry with a clean paper towel. You don't want bird juices flying everywhere in the next step.
-Tenderize the meat by...Pounding the ever-loving crap out of it. I used a mason jar to get the job done. xD
-Chop the chicken in to holdable chunks, about an inch in diameter.
-Put the chicken in the slurry and mix until well combined in a large bowl. Cover with saran wrap and set it in the fridge for about an hour and a half.
-In the meantime, fill a pot or fryer with oil and heat it to the correct temperature. Typically 350 to 400 degrees.
-Take the chicken out of the fridge. Wear a rubber glove on one hand and form each chunk into a round piece before putting it in the fryer.
-Use your clean hand to hold the wire strainer and remove the pieces once they turn golden brown.
-Allow the pieces to drip dry on a cooling rack over a paper towel in a baking sheet.
-Serve either on a skewer or on top of a bowl of rice like in the picture. Enjoy!
Be wary of cross-contamination. Don't chop vegetables on the same cutting board you chop meat. ESPECIALLY poultry, which I like to call Biohazardous Bird Flesh.
When putting ingredients in the fryer, lower them into the oil before letting go. DON'T plop them in, unless you enjoy the sensation of searing hot oil on your face.
******************************Allergy warning – recipe contains soy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 1000 x 662px
File Size 148.6 kB
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