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.
Almost a meat free monday. To eat as healthy as possible, eat the colors of the rainbow in vegetables.
Red, orange, yellow, green, blue , indigo and violet. Blue and indigo are hard to find or should I say nonexistent, so substitute with other shades of green or purple.
For this recipe I used an equal amount of all the main ingredients
2 dl chopped onion
2 dl diced chicken
2 dl chopped red bell pepper
2 dl sliced carrots
2 dl sliced baby corn
2 dl cut spring onion
2 dl cut Snow peas
2 dl kale chopped
2 dl red fine-cut cabbage
3 tbsp salt reduced soy sauce
2 tbsp oyster sauce
2 tbsp concentrated salt reduced Chicken stock
1 dl water
1 tsp sesame oil
salt and pepper
Stirfry onions and chicken and then all the vegetables from the ones that takes the longest to cook finishing with the snow peas and spring onions.
At the end stirfry with soy sauce, oyster sauce, sesame oil for a little sauce add chicken stock and water.
Enjoy this with rice or noodles.
I got very curious when I read about these wings on this Blog
I had to try to make it so I googled the recipe, I have never been to the Restaurant in Portland Oregon that serves them and never had them roadside from a stall in Saigon, so I do not know if they taste the same. But I can tell you that we love them, even picky eater MiniMe loves them.
I found the recipe HERE The story is that Ike carried this recipe around with him until he opened his restaurant Pok Pok. I have made these wings a few times since I first posted them on my norwegian blog back in October 31. 2011, and I have even made the dish with pork.
I tried the wings with just the syrup and it was very sweet and salty, and then I tasted a wing with the syrup, crispy garlic, chopped cilantro, mint and chili. WOW what a flavor bomb and I highly recommended that you try to make these.
Dan: Mum, it is so strange, that dish really stinks, but it is really yummy. I knew that you were making this dish, I could smell it outside.
We eat this with plain jasmine rice and a salad of shredded cucumber, mango (sour / sweet), chopped green onion and a little salt and pepper, to balance the salty wings.
I doubled the coriander and mint,and added chili.
- 1/2 cup Asian fish sauce
- 1/2 cup superfine sugar
- 4 garlic cloves, 2 crushed and 2 minced
- 3 pounds chicken wings, split at the drumettes
- 2 tablespoons vegetable oil, plus more for frying
- 1 cup cornstarch
- 2 tablespoon chopped fresh coriander
- 2 tablespoon chopped mint
- 1 tablespoon chopped chili
- In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
- Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
- In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
- In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint, fried garlic and chili.
Since I have started this new blog on WordPress I am translating most of my old post from Lizas matverden and reposting them here. I have mostly reposted them by date, but sometimes I repost them in the present. This is one of those old post I just wanted to share again, it is not that I think the pictures are great, but it was a quick and tasty little dish.
Chicken Nuggets with salad and orange and apricot sauce.
I used 1 breast and half an egg per person.
slat and pepper
Panko or bread crumbs
Oil for frying
Cut the chicken breast into bite sized pieces and dip them in the flour with a little salt and pepper.
Then in beaten eggs
and finally in the Panko crumbs
Fry the nuggets until golden.
Orange and apricot sauce
4 dl freshly squeezed orange juice or ready-made if you want
8 dried finely chopped apricots (for sweeter sauce use more apricots)
1 to 1,5 tsp corn starch
3-4 tbsp cold water
chopped fresh mint and chopped fresh coriander.
1 pinch salt
Bring orange juice and apricots to a boil and add cornstarch to thicken the sauce.
When the sauce have the right consistency add the fresh herbs right before serving.
If you like bacon rashers, you might like this luxury version made of duck skin.
I am making duck rillettes and this is what you get if you heat up the duck skin and fat.
Put the skin and fat in a pot and heat up.
I use high heat in the beginning, but when you hear it sizzling turn the heat down to medium heat.
Then I cut the skin into strips
and put it back into the pot.
let it simmer until it is golden.
When it is done, remove the rashers and let them drain on paper towels
In a mortar I pound a little salt to dust, and then sprinkle a light salt dust over the rashers.