Yummy juicy and tasty chicken nuggets marinated before they are coated and then fried.
Karaage is a Japanese cooking technique were you marinate smaller pieces of meat, by massaging the marinade into the meat, and then lightly coat them with seasoned wheat flour or potato starch mix before frying in a light oil.
500 g boneless chicken meat, diced
0,5 dl salt reduced soy sauce
0,5 dl mirin
1 tsp sesame oil
1 tbsp fresh grated ginger
3 cloves minced garlic
1,5 dl potato starch
1,5 dl wheat flour
0,5 dl sesame seeds
I sheet of nori finely cut
2 tsp garlic powder
1 tsp ginger powder
1/2 tsp ground pepper
Vegetable oil, for frying
Cut the chicken.
Combine the marinade ingredients in a zip lock baggie and add the chicken. Close the bag and massage the marinade into the chicken, then leave for about 30 minutes.
Combine all the coating ingredient in a bowl.
Heat a large saucepan with about 2 inches of vegetable oil and heat over medium-high heat to about 180 C.
Dip the chicken in the flour mix, put the chicken in the saucepan and cook until golden brown and cooked through.
Serve with rice or noodles and some teriyaki or tonkatsu sauce.