Saturday, 31 January 2009

Chicken Karaage with Ponzu Sauce

For those who like Japanese food, this little bite size fried chicken serves well as a starter. I would ask for second. Trust me, this dish is rather easy to prepare and one would love the simplicity of this dish.

Chicken Karaage with Ponzu Sauce
Ingredients (good for 2 persons)
  • 300 gm boneless and skinless chicken breast/thigh - diced
  • 2 tbsp ginger juice
  • 2 tbsp light soy sauce
  • 4 tbsp sake (Japanese wine)
  • 1 tsp sesame oil
  • Corn starch to coat the chicken
  • Oil for deep frying
  • toasted sesame seed for garnishing
  • pickled radish for garnishing (optional)
Ponzu sauce
  • 1 tbsp light soya sauce (I use Kikkoman brand)
  • 2 tbsp orange juice
  • 1 tsp rice vinegar/lemon juice
  • 1 tsp mirin
  • some ginger - shredded, to add some gingery taste to the sauce
  • some bonito flake
  1. Marinate the chicken cube in ginger juice, soya sauce, sake and sesame oil. Leave aside and let it marinade for an hour.
  2. Prepare the ponzu sauce. Add all ingredient (except orange juice) into a small sauce pan and let it simmer for few minutes. Drained and discard the bonito flake. Add in the orange juice and mixed well.
  3. Then in wok/fryer, heat up the oil. Coat the chicken pieces with corn flour and deep fry till golden brown and crispy. Drained with paper towel to remove excess oil. Served hot , garnish with sesame seed and serve with ponzu sauce.

And over here in Cambridge, one of the well known garden (Anglesey Abbey) is in for Snowdrop season. They're really pretty with their little white cup flowerheads that looks like snow cover the ground in the woodlands. They're pretty isn't it. :-)

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