Oh Boy! Fried Chicken my favourite! I have had countless different versions of fried chicken over my lifetime. It’s my favourite food all time I would say. But none has exceeded Japanese style fried chicken known as Karage. This is the perfect fried chicken because its simple and quick. A lot of fried chicken can take up to 15 minutes or more to cook through. Not Chicken Karage, its flash fried boneless chicken thighs that cooks in minutes, less oil and fat to clog up your arteries. When its done its tender and juicy, its delicious hot or cold.
7-8 boneless chicken thighs
1 tablespoon of cooking wine or sake
1 tablespoon of light soy sauce
1 teaspoon or so of sesame seed oil
1 knob of ginger root (about the size of your thumb)
cornstarch enough to coat the chicken
Oil for frying
First cut the chicken thighs into 3-4 chunks if possible and place is a bowl. Using a food processor mince up the ginger root. Now you can add all the minced ginger into the bowl or you can reserve half of it for a tasty ginger scallion sauce for dipping. Add the ginger and wine/sake, soy sauce and sesame oil and cornstarch and a sprinkle or two of the sesame seeds. Mix together until it all looks coated.
In a pot or a shallow pan heat up enough oil to fry the chicken, make sure the oil is hot. Best to do this in batches as the temperature of the oil will drop once you add the chicken. The chicken will cook very quickly maybe 2-3 minutes. using a metal slotted spoon move the chicken around so as it doesn’t stick togethers. Remove from oil and drain on paper towels.
Ginger Scallion Sauce
This is a real simple sauce used for a variety of reasons. I use it primarily for Chicken Karage as a dipping sauce. It can also be used for my Vietnamese Pork Chop recipe and it just good on plain or fried rice.
1/2 cup of peanut oil
2-3 green onions chopped
1 knob of ginger root minced
1 teaspoon of table salt.
*you can also add a clove or two of minced garlic if you want.
In a small saucepan heat up the peanut oil until it just begins to smoke. Hot!!! Add the other ingredients into a medium sized metal or glass bowl (no plastic). mix together, once the oil is hot enough add the oil quickly to the bowl. Careful it is kinda scary the first time as it flash fries the ginger and scallions, it will quickly subside but please do watch for splash back. Let the sauce stand once cooled place in the refridgerator if you want. You can also store this for up to week in a sealed glass container.
I really enjoyed making this dish for the first time about 18 months ago. Now this is a very heavy dish and really should only be made once in a while. It is a fantastic community dish that can enjoy with family and friends and Wine.
4-5 Hot Italian Sauages
1-2 Chicken Breasts cut into chunks
1 can of tomato juice
1 can of crushed tomatoes
1 cup of grated parmesan cheese
1 large sweet onion (pureed)
4-5 cloves of garlic minced
1 tablespoon of dried oregano
1 tablespoon od dried basil
200-250gm cream cheese
1/4 cup of Hot Sauce (more depending on how hot you want it or less for my wife)
salt and pepper to taste.
In a large deep cooking pan add a little vegatable oil and fry off the sausages until almost cooked through. Remove from pan and set aside, do the same with chunks of chicken. After the sausage and pork have been set aside a little more oil and then add the minced garlic and pureed onion. Let sweat a little then add the oregano and basil till fragrant. Add the tomato juice and then the crushed tomato. Stir to combine. Reduce your heat and let the mixture reduce by a 1/4. Add the Hot Sauce and Parmesan, once combined add the cream cheese, to make things easier to combine and melt the cream cheese its best to chunk the cheese into smaller bits. Stir until all the cheese has melted and turned the sauce into a beautiful reddish orange colour. At this time you can slice the sausage into bit size pieces. Add the sausage and chicken to the sauce and turn to combine.
Meanwhile you can boil water and cook the rigatoni to desired tenderness. Drain and then add the cooked pasta to the sauce and stir gently so as to not break the pasta. Combine until the pasta has been completly coated in the thick sauce. Just before serving add the chopped parsley for a bit of contrasting colour.
Salt and Pepper and more Parmesan to taste.
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