Japanese Wok Fried Chicken Food

YAKITORI (JAPANESE SKEWERED CHICKEN)

Yakitori (Japanese Skewered Chicken) image

Yakitori is Japanese skewered chicken, cooked on a charcoal grill with either sweet soy sauce or just salt. You DO NOT marinate the chicken before cooking through. Yakitori is great for entertaining a big crowd as it is a kind of finger food. It is quite easy to make. (Watch the Video)In this recipe, I am sharing the two most common yakitori - negima (chicken and shallots/scallions yakitori) and momo (plain chicken thigh yakitori) with sweet soy sauce. I also included onion rings on skewers and bacon & asparagus on skewers.The recipe also includes different methods of grilling yakitori - on a yakitori grill/BBQ and using the oven grill/broiler.Cook time can vary a lot depending on how many skewers you can grill at once.

Provided by Yumiko

Categories Main

Time 2h15m

Number Of Ingredients 13

Ingredients

15 bamboo skewers soaked in water for 30 minutes ((Note 1))
750g / 1.7lb skinless chicken thigh fillets (, cut into 2.5cm / 1" cubes (Note 2))
15 bamboo skewers soaked in water for 30 minutes ((Note 1))
450g / 1lb skinless chicken thigh fillets (, cut into 2.5cm / 1" cubes (note 2))
30 green onion pieces ((3cm / 1⅛" long, white and green firm parts only))
8 bamboo skewers soaked in water for 30 minutes ((Note 1))
4 small onions (, cut horizontally into 1.3-1.5cm / ½-⅝" thick (note 3))
10 bamboo skewers soaked in water for 30 minutes ((Note 1))
10 thick asparagus spears (, end trimmed (about 15cm / 6" long and 1.3-1.5cm / ½-⅝" in diameter, note 4))
40 thin streaky English bacon pieces ((7cm / 2¾" long, about 360g / 0.8lb, note 5))
185ml / 6.3fl oz soy sauce
185ml / 6.3fl oz mirin
2½ tbsp sugar

Steps:

Add Sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 6).

Nutrition Facts : ServingSize 65 g, Calories 100 kcal, Carbohydrate 5.1 g, Protein 12.6 g, Fat 3.1 g, SaturatedFat 0.8 g, Cholesterol 37 mg, Sodium 471 mg, Sugar 3 g, UnsaturatedFat 2.3 g

JAPANESE CRISPY FRIED CHICKEN - KARA-AGE

Japanese Crispy Fried Chicken - Kara-Age image

This is a classic Japanese Kara-age recipe. Chicken is juicy on the inside and crispy on the outside. Use dark meat such as thigh meat (and if possible skin attached) to get the juiciest fried chicken! You may use corn starch instead of potato starch if it's difficult to find in your area.

Provided by Ume Murasaki

Categories Chicken Thigh & Leg

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless chicken thighs
1/2 tablespoon freshly grated ginger
1 -2 clove, of freshly grated galic
3 tablespoons soy sauce
1 tablespoon sake (Japanese rice wine)
ground black pepper, for additional spiciness
1 cup potato starch, to dust
vegetable oil (for frying)

Steps:

Cut chicken in bite size pieces. In a plastic container or large ziploc bag, combine grated ginger, garlic, soy sauce and Sake.
Put the chicken in the marinade and mix chicken well. Put the chicken in the fridge for 15 to 20 minutes.
In a deep frying pan or a wok, heat vegetable oil to 180 degree Celsius or 350°F
Dust the chicken with potato starch and fry in the oil until golden. To make them really crispy, lift chicken from the oil with chopsticks or tongs from time to time so that the chicken will be aired out (so to speak).

Nutrition Facts : Calories 397.4, Fat 17.5, SaturatedFat 4.9, Cholesterol 95.3, Sodium 862.6, Carbohydrate 34.6, Fiber 2.6, Sugar 1.7, Protein 23.9

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