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.
I Love Meatballs, to me they are the perfect food. You can prepare them in so many ways. I especially love them when paired with a tomato sauce and pasta.
This is one of my many recipes for Spaghetti and Meatballs. The meatballs are prepared first by frying them first on the outside so they brown up and seal in the flavour and moistness. The sauce is a thin sauce but oh so silky and sweet. It’s a lighter tasting dish and perfect for a beautiful sunny day.
- 1 pound lean ground beef
- 1 pound ground pork
- 1 cup of panko bread crumbs (any bread crumbs works)
- 1/2 cup of chicken stock
- 1 large egg
- 1/4 cup of parsley
- 1/2 cup of parmesan cheese
- 4-6 garlic cloves
- 1 tablespoon of salt
- fresh cracked pepper
- flour for dusting the meatballs
- 3 tablespoons of olive oil
- 1 large can of diced tomatoes or 12 diced ripe Roma tomatoes
- 2-3 cups of chicken stock
- 1 large sweet onion (chopped)
- 1-2 large carrots (chopped)
- 2-3 celery stalks (chopped)
- 2 bay leaves
- 3-4 garlic cloves
- 2 tablespoons of dried oregano
- 1 tablespoon of dried basil
- salt and pepper to taste
- diced green onion
- olive oil
In a large mixing bowl add the ground beef and pork. In a food processor add the panko bread crumbs, garlic, parsley, Parmesan, salt and pepper. Pulse together till combined. Add the mixture to the mixing bowl with the beef and pork. Add the egg and chicken stock. Combine the ingredients together and store covered in the refrigerator for at least an hour.
Remove meatballs from the refrigerator and form them into golf ball sized meatballs and set aside on a baking sheet, sprinkle flour on them, turn and do the other side as well, this step adds a great texture, it will also help in thickening the sauce. In a large sauce pan heat up the olive oil. In batches begin to fry up the meatballs, when browned on the outside but still raw in the middle remove them and set aside and finish off the remaining, you may have to add more oil and it will be absorbed. Once all the meatballs a done and set aside. We and begin the sauce.
To prepare the sauce we use a large pot and add a splash of olive oil. Add the chopped vegetables and garlic until softened. Add the bay leaves, followed by the tomatoes and chicken stock. Bring to a boil and then set to simmer. Let it simmer for about an hour, it should reduce by about half. If the sauce too thin for you add a small slurry of cornstarch and continue to simmer for another 15 mins. At this time I like to remove the bay leaves. Use a handheld blender and process the sauce until smooth. You can leave it chunky but i like it pureed.
Add the meatballs into the sauce and let it simmer for another 1-2 hours if you can, 20 mins is more than enough to to cook the meatballs the rest of the way. The meatballs will flavour the sauce even more.
The sauce when done will look quite reddish orange, it will be sweet from the vegetables and savory from the meatballs, when served over pasta it coats it in a silky smooth way that it so amazing.
When plating the dish, ladle the sauce and meatballs over the pasta. Sprinkle the parmesan over, then the green onions and drizzle a little extra virgin olive oil at the end.
This recipe is easily in my Top 5 Favourite Recipes of all time. The flavours that explode in your mouth is so amazing. I would be hard pressed to ever make another Pork Chop Recipe.
This dish goes very good with a nice little cucumber, tomato and red onion Vietnamese salad.
- 6-8 porkchops (bone-in, boneless, thick or thin it doesn’t matter
- 3-4 garlic cloves minced
- 2 stalks of lemongrass thinly sliced
- 1 large shallot diced
- 1 tablespoon of chili garlic sauce
- 1 tsp of sea salt
- 1 tablespoon of sugar
- 1/4 cup of fish sauce
- 2 tablespoons of canola oil
This is so simple, in a food processor add the garlic, lemongrass slices(peel of the hard layers and slice the soft inner lemongrass), shallot amd chili garlic sauce and blend. Then add the salt, sugar, fish sauce and oil. Blend until combined. In a large zip lock bag or marinating dish put the porkchops in and pour over the marinade. You can let it sit for a few hours or over night, I let it marinade for a few days the first time I made it and it turned out wonderful.
Heat a grill/bbq to a high temperature, the hotter the better to great those great grill marks. You will get a nice char on the porkchops for an even better flavour that way. Depending on the thickness of the pork chops it could take up to 5-8 mins to cook. Now when cooking there is no need to flipping or turning the pork chops. Turn them once on each side to get the cross hatch look and that’s it.
Enjoy an amazing Pork Chop.
Goes great with a Tomato, Cucumber Vietnamese Salad. Also a nice Ginger Scallion sauce increases the tastiness to the final product. I’ll provide those recipes at a later date and edit this page to include it.