Tori No Kara Age Deep Fried Chicken Nuggets Food

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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

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.

DEEP-FRIED BUTTERMILK-COCONUT CHICKEN NUGGETS



Deep-Fried Buttermilk-Coconut Chicken Nuggets image

Make and share this Deep-Fried Buttermilk-Coconut Chicken Nuggets recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

1 egg
1/2 cup buttermilk
1/2 cup beer
5 ounces cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
2 lbs boneless skinless chicken breasts, cut into 1 inch square pieces (larger if desired)
2 cups grated coconut
1 cup all-purpose flour (more if needed for coating the chicken)
oil, for deep-frying

Steps:

  • Heat the oil to 350 degrees, in a heavy pot, or deep fryer.
  • In a bowl, combine the egg, buttermilk and the beer; mix well.
  • In another bowl, combine the flour, baking powder, baking soda and the salt; add to the buttermilk/egg mixture, mix well (batter should have the consistency of a thin pancake batter).
  • Dredge the chicken pieces into the all-purpose flour.
  • Then dip into the buttermilk mixture to coat.
  • Then roll into the coconut.
  • Deep fry until a light golden brown.
  • Drain on paper towels.

Nutrition Facts : Calories 833.3, Fat 35.5, SaturatedFat 26.3, Cholesterol 193, Sodium 1406.3, Carbohydrate 66.1, Fiber 8.4, Sugar 4.8, Protein 60.2

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