Saturday, August 8, 2009

Karaage with steamed rice

Karaage with steam rice
Originally uploaded by bunnyq.lita

A quick, easy and incredibly tasty way to finish up any leftover raw chicken.

Karaage is Japanese-style chicken nuggets, usually served with lemon and eaten all year long and a good bento standby.

The recipe used is from "The Manga Cookbook" by Yoko Ishihara

1 lb of boneless chicken thighs
1 1/2 cups of cornstarch/cornflour (or enough to coat the chicken)
1 lemon
1 cup of vegetable oil (or enough to cover the chicken)

For the marinade
1/2 cup of soy sauce
1 tsp of freshly grated ginger
2 cloves of garlic (or 1 tsp of garlic paste)

Steamed Rice
1 1/2 cups of medium grain rice
2 cups of water
1 tbsp of vegetable oil
salt for taste

Place the garlic, ginger and soy sauce in a container with lid to make the marinade for the chicken.

Cut said poultry into bite-sized portions and toss them inside the CLOSED container (unless you want to clean up soy from your kitchen and clothes). Let it sit in the refrigerator for 30 minutes.

While the chicken marinades, start boiling the water with the rice, oil and salt for about 20 minutes, making sure to move it along to speed up and completely cook it.

Transfer the chicken into a ziplock bag with the cornstarch (or another container) and shake until the chicken is throuroughly covered.

Heat up the oil in a large pot (I use a wok for my frying) on medium heat and slowly add the chicken. Fry until it's golden brown. Remove from pot and place on paper towels to drain the oil.

Cut the lemon and squirt the juice on top of the chicken to finish!
Note: You can skip the lemon all together, as I did. It will be just as delicious!

Chicken Karaage on Foodista

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