Inch by inch; day by day we're getting closer to our departure this fall. Barb's medical issues have required me to make changes to not only her menu, but dinner schedule. We just started her radiation therapy schedule, so I need to concentrate on protein in her diet.
I have had this recipe for quite a while but have yet to make it. By definition 'Karaage' is Japanese Chicken with some flair; deep-fried chicken that is marinated in soy sauce, garlic, and ginger, then coated in potato starch for a light, crunchy crust. This recipe is baked for a lower fat alternative.
2 Tbsp soy sauce, plus extra to serve
1 Tbsp cooking sake or Chardonnay
2 tsp Ground Ginger
1 tsp sugar
1 lb chicken thigh fillets, cut into 1” pieces
½ cup corn meal
Steamed rice or orzo to serve
Soy-fried bok choy
1 Tbsp vegetable oil
1 bunch baby bok choy, halved lengthways, rinsed
2 Tbsp soy sauce
Combine the soy sauce, sake, ginger and sugar in a glass or ceramic dish. Add the chicken and toss to coat. Cover and place in the fridge for 1 hour to marinate.
Preheat the oven to 350F. Drain the chicken and toss in flour. Place in a single layer on two paper-lined baking trays. Bake, turning halfway through cooking, for 16 minutes, or until golden and tender.
For the soy-fried bok choy, heat the oil in a large frypan over medium high heat. Add the bok choy, cut side down. Cover the pan and cook 1-2 minutes until just tender. Add the soy sauce and cook for a further 1-2 minutes without moving, so the bok choy gets sticky with the reduced soy and the cut side catches slightly. Remove from the heat.
Divide the rice/orzo among serving bowls. Top with bok chok and chicken. Top with extra soy sauce.
"In my food world, there is no fear or guilt, only joy and balance. So, no ingredient is ever off-limits."
Ellie Krieger
