Tori No Kara-age (deep Fried Chicken Nuggets)

BirdyBaker's Note:

Here is a dish I am famous for both with my friends in Japan and Canada. It was given to me by an aunt in Japan and I wanted to share her recipe with the rest of the world..lol.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 boneless skinless chicken breasts (cut into bite sized pieces)

For the marinade

• 3 tablespoons soy sauce
• 30 g gingerroot, peeled and grated
• 2 large garlic cloves, peeled and grated
• salt & freshly ground black pepper

For the Coating

• 2 tablespoons cornflour
• 2 tablespoons plain flour
• vegetable oil, for deep frying
• 2 slices lemons, to garnish

Directions:

1. In a medium sized bowl, mix together the soy sauce, garlic, ginger, salt and pepper.
2. Place the chicken in the mixture and let sit for 30 minutes.
3. Mix the corn flour with the plain flour.
4. Take each piece of chicken from the marinade and roll in the flour mixture until it is coated completely.
5. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until golden brown.
6. Serve on a bed of salad garnished with a lemon.

Reviews

[blueyedwineaux]

Easy to make, delicious to taste! Used tofu (frozen 24hrs then thawed) in place of chicken, also 2x have added 1 tsp of sesame seed oil. Rolling marinaded pieces in corn starch instead of the cornflour mixture works too, just gives it slightly different taste & texture. Absolutely wonderful, everyone loves this recipe! Thank you!

[eager cook]

Delicious and so easy to make. I used cornstarch instead of cornflour and it came out beautiful! My husband kept coming back into the kitchen for more pieces while I was frying all of the batches of tori bits. I will make this again and again. Thank you ^ ^

[shygirl]

Loveeeeeeee it!! Put 3 T. soy if plan to cook it within the hour. However, I had to learn the hard way to lessen it as I marinated it overnight & it came out a tad too salty. Like other moms who plan for kids' meals, I suggest 2 T soy would be plenty for overnight marination.