karage chicken

When I first had Japanese food MANY years back I really hated it. My dad had taken the family to some restaurant in Hurlingham to welcome my aunt Ciru back home. All I remember from that night is how me and the toilet bowl were best friends for the night. I cud not stand the food especially the thought of having raw food. Years later I was introduced to more “African” friendly dishes (read fully cooked) I was introduced to sushi rolls with cooked fillings and also to Karage and some saucy chicken wings whose names I do not remember, from there at least I have been able to move to the more experimental foods.

Anyway as I had posted last week I asked my Japanese colleague Tomoko to teach me and my gals a few Japanese dishes and in addition to Teriyaki Chicken she also taught us this dish that Liz kept calling Karanga (dry fried meat in Swahili). It was really good. We ate it with just a bit of mayonnaise and rice and it was really good. Hope you like it too. HAPPY COOKING!!

2 chicken fillets (butterflied)

·        1 egg

·        2 tablespoons Sake ( you can use sherry if you do not have, but you can buy from Health You stores)

·        1 ½ tablespoons soy sauce (Tomoko swears by Kikkoman brand)

·        1 teaspoon of sesame oil ( if you do not have regular oil will do)

·        1 teaspoon garlic

·        1 teaspoon ginger

·        1 ½ tablespoon of corn/potato starch (if you do not have replace with corn flour or regular flour)

·        1 tablespoon of all-purpose flour

·        Oil for frying

KARAGE CHICKEN

Prep Time: 1 hour, 5 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 25 minutes

Yield: 4-6

Ingredients

  1. 2 chicken fillets (butterflied)
  2. 1 egg
  3. 2 tablespoons Sake ( you can use sherry if you do not have, but you can buy from Health You stores)
  4. 1 ½ tablespoons soy sauce (Tomoko swears by Kikkoman brand)
  5. 1 teaspoon of sesame oil ( if you do not have regular oil will do)
  6. 1 teaspoon garlic
  7. 1 teaspoon ginger
  8. 1 ½ tablespoon of corn/potato starch (if you do not have replace with corn flour or regular flour)
  9. 1 tablespoon of all-purpose flour
  10. Oil for frying

Instructions

Mix the Sake, garlic, ginger, soy sauce and oil in a bowl.

Cut the chicken up into cubes and place into a zip lock bag. Pour the sauce into the bag and mix up well. ( if you do not have the zip lock bag you can mix this up in a bowl. Refrigerate for 30mins.

Break the egg and whisk it, add it into the zip lock bag and mix well. Refrigerate for a further 30mins.

Remove the chicken from the sauce and drain out excess fluids. Mix the corn starch and flour and place the chicken in the flour and toss till well coated

Heat the oil till hot. Place the chicken in the oil and cook till slightly brown. Remove and set aside. Cook till all the chicken bits are browned then return them to the hot oil ( start with the ones you first removed)

Cook until completely cooked. ( this makes the chicken crispier). Serve hot. HAPPY EATING!!!

http://africankaya.com/karage-chicken-when-i-first-had-japanese-food/
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Written by Wangeci Wandere cici
  • Getting some cooking tips here! yum yum

  • john w

    I’ve tried thiz menu n its helpful..thanks for ur goodfood share on this page..one thing is that u eatfood to enjoy not just filling belly.thnkx alt..

    • Wangeci Wandere

      Thanx John. Really appreciate the comment. Very true about food being for enjoyment so always try and make tasty meals.

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