Deep-fried Chicken Nuggets (Tori no kara-age)


  • 2 boneless chicken breasts, cut into bite-sized cubes

For the marinade:

  • 3 tablespoons soy sauce
  • 30g (1 oz) root ginger, peeled and grated
  • 2 large garlic cloves, peeled and grated
  • salt and freshly ground black pepper

For the coating:

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

The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing "bite" to these delicious nuggets.

1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.
2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated.
3. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves.
Recipe source

Reprinted with permission from the book:

Japanese Cooking for Two

by Kurumi Hayter

Periplus Editions (HK) Ltd.

Japanese Cooking for Two is a revelation to anyone intrigued by the exquisite appearance and tastes of Japanese cuisine. The 54 dishes in this volume can be made from easily found ingredients that explore a wide range of flavours and textures.

ISBN 962 593 654 8


Source: Japanese Cooking for Two
Kurumi Hayter
Copyright (c) 1996 Quintet Publishing Limited. Reprinted by permission. All rights reserved.

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