Chicken Kara-Age

Image courtesy of bonappetit.com

Kara-age (Pronounced ka-ra-ar-gay) is a wonderful side dish often served in Japanese fast food settings, small hot buffets and other suitable occasions. Its wonderful also as a snack for when guests stop by as it can be cooked fairly quickly. Its perfect for this reason for the festive season, and works well also as a starter served with a noodle salad or some caremelised sweet potato wedges. (and a wedge of lime).

Traditionally deep fried, but this recipe uses a small amount of oil and finishes in the oven to keep the amount of oil used to a minimum. Youll also notice a difference in flavour too, as its cooked a bit longer.

You will need (per large serving)

275g boneless thigh meat
4 tablespoons of kara-age sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 teaspoons cornflour
1 beaten egg
vegetable oil

Marinate the chicken in a small bowl in the kara-age sauce for at least an hour, although overnight is better.

In a seperate bowl mix the herbs, egg and cornflour into a uniform paste. Coat the marinated chicken in the mix and then sear in a frying pan with a small amount of vetegable oil.

When the chicken is seared both sides, place on a greased baking tray in the oven at 200C until cooked (about 15 mins).
Serve with necessary accompaniments. If on its own a wedge of lime and a bowl of the kara-age sauce or even hoi sin will go well.

Devour.

Kara-Age Sauce

This sauce is useful for a number of things - you can use it as a marinade for white meats or even as a glaze for noodles. You can also use in place of teriyake for a variation. The prime use for this sauce however is for marinading chicken for the use of the dish "kara-age" - a side dish which is a wonderful snack and can be eaten with various accompaniments such as noodles, steamed vegetables etc. It's also very good for small hot buffets.

(Makes a large batch so adjust accordingly)

1 in ginger root, peeled and grated
750ml (1.25 pints) light soy sauce
50ml Sake
1 teaspoon brown sugar
1 tbsp oyster sauce

Combine all ingredients in a pan and heat gently to dissolve the sugar. Set aside to cool and store.