Best 2 Tori No Kara Age Deep Fried Chicken Nuggets Recipes

Are you craving a crispy, juicy, and flavorful snack or appetizer? Look no further than the classic Japanese dish, tori no kara age, also known as Japanese deep-fried chicken nuggets. This delectable dish features tender chicken pieces coated in a flavorful batter and fried until golden brown, resulting in a combination of crispy exteriors and succulent interiors. Whether you prefer to enjoy them as a standalone snack, pair them with a dipping sauce, or serve them as part of a larger meal, tori no kara age is sure to satisfy your taste buds. In this comprehensive guide, we'll take you through the art of making perfect tori no kara age, providing step-by-step instructions, expert tips, and variations to suit your preferences.

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TORI NO KARA-AGE (DEEP FRIED CHICKEN NUGGETS)

Tori No Kara-age (deep Fried Chicken Nuggets) image

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.

Provided by BirdyBaker

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts (cut into bite sized pieces)
3 tablespoons soy sauce
30 g gingerroot, peeled and grated
2 large garlic cloves, peeled and grated
salt & freshly ground black pepper
2 tablespoons cornflour
2 tablespoons plain flour
vegetable oil, for deep frying
2 slices lemons, to garnish

Steps:

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

TORI KARA AGE SAUCE

Tori Kara Age Sauce image

The Japanese use this sauce on anything from noodles to marinating chicken. This will make just over a pint and can keep in the fridge for a few weeks.

Provided by JustEmma

Categories Sauces

Time 8m

Yield 1 1/4 pints

Number Of Ingredients 5

Ingredients

1 1/4 pints light soy sauce
2 fluid ounces sake
1 tablespoon oyster sauce
1 teaspoon sugar
1 inch fresh ginger, grated

Steps:

Put all the ingredients in a pan and heat, whilst stirring, until the sugar is dissolved. Bottle up when cooled.

Nutrition Facts : Calories 432.4, Fat 0.6, SaturatedFat 0.1, Sodium 32952.8, Carbohydrate 39.7, Fiber 4.7, Sugar 13.3, Protein 61.7

Tips:

Choose the right chicken.Tori no karaage is traditionally made with chicken thigh meat, which is more tender and flavorful than chicken breast. If you're using chicken breast, be sure to pound it thin before frying so that it cooks evenly.
Use a light touch when coating the chicken. The cornstarch coating should be thin and even, so that the chicken doesn't get too thick and doughy.
Fry the chicken in hot oil. The oil should be at least 350 degrees Fahrenheit (175 degrees Celsius) so that the chicken cooks quickly and evenly. If the oil is not hot enough, the chicken will absorb too much oil and become greasy.
Don't overcrowd the pan. Fry the chicken in batches so that the pieces have enough room to cook evenly. If you overcrowd the pan, the chicken will not cook evenly and may stick together.
Drain the chicken on paper towels. This will help to remove excess oil and make the chicken crispy.

Conclusion:

Tori no karaage is a delicious and versatile dish that can be served as an appetizer, main course, or snack. It is a popular dish in Japan and is also enjoyed in many other countries around the world. With its crispy coating and tender, juicy meat, tori no karaage is sure to be a hit with your family and friends.