Tuesday, 20 September 2011

Japanese Fried Chicken {Tori Karaage}

My hubby has never failed to treat us with his Japanese culinary. Mostly, He is the person who prepared lunch for us while I've been way for work.Obviously, He's the in charger of  the kitchen and  the role he played was always paid off.

As I stated before, he just cook those delicacy of Japan at the most.More the less, we were pampered thoroughly with his delicious lunch and we were enjoyed ourselves immensely especially Sashu.

 This Japanese Fried Chicken  is one of  the Japanese dish we always cook at home. Moreover it's our little dumpling's endless favorite. The silly thing is my little poppet was overwhelmed with the taste and kept demanding  JFC almost for every meal even for breakfast.

Although  I haven't  got a chance to post the recipe in my space before but today I was so pleased to share the recipe to you all.Actually it's ease to prepare with minimal ingredients from your pantry yet the taste were totally irresistible. Must try recipe.

Japanese Fried Chicken {Tori no Karaage}

3 boneless chicken tight -cut into bite sizes
3 clove Garlic - pasted
1/2tbsp Sesame oil plus 1tsp for frying
3/4tbsp Soy sauce
1 Egg
2tbsp Plain flour
Salt - to taste
Pepper - to taste
Ajinomoto{Mono sodium glutamate}- a pinch {Optional}
Oil for frying


Clean the chicken and cut them into bite size pieces. Beat the egg along with soy sauce, sesame oil, garlic paste, ajinomoto and well seasoned it with salt and peppers.Add the chicken and flour, mix thoroughly till  coat. Leave in refrigerator for 30 minutes if possible or at least 10 minutes, so that the coating can set.

Meanwhile, heat enough oil with the 1tsp sesame oil to deep fry the chicken pieces. Fry the chicken pieces in batches over low medium heat until its turns to golden brown.Serve hot with some side salad along with Japanese mayo. Its taste good on its own too.


Reshmi Mahesh said...

This looks very tempting....crisp and yum..

Suja said...

Tempting chicken,great appetizer,thanks for sharing

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