Try Maggie's Japanese fried chicken karaage recipe for a taste of Japan. You can also try Not Quite Nigella's take on the recipe with her scrumptious popcorn chicken.
Mix dashi stock (see recipe below), soy, sake, ginger, spring onion and flour together.
Cut chicken into large pieces (3 inches square).
With your hands toss through and leave for 1 hour to marinate.
Toss each piece in corn flour in a large tray and shake off excess and put into a heavy based pan filled with cold oil.
Turn on high heat, and cook until golden.
Take out and place on a paper towel sprinkling with salt.
Serve with sweet miso sauce with freshly chopped shiso or fresh basil.
Sweet miso sauce:
Whisk the miso, mirin, and sake in a small pan.
Bring to a simmer over medium heat and let bubble gently for 5-10 mins until slightly thickened.
Stir in the shiso threads.
Sprinkle with slivered ginger and serve immediately.
Add dried shitake, kombu and water to a saucepan and steep for 1 hour.
Bring water to the boil, take pot off the heat and remove shitake and kombu.
Sprinkle in the bonito flakes and heat to boiling.
Turn off heat and rest for 15 mins.
Pass dashi stock through a fine strainer.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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