Continuing this love for Japanese finger food, I totally spoofed KFC with this one. 🙂 It looks like chicken poppers so I thought why not pair it with coleslaw and not just any sort of coleslaw, coleslaw with shredded apples! I had karaage at a Japanese restaurant once and they made it with the soft bones of chicken. We didn’t know this and well….let’s just say not everybody digs soft bones. I also felt that it didn’t fit the price they were charging us, seeing that the meat isn’t really meat at all.
But back to this karaage, it so rhymes with the kakiage doesn’t it? And I guess there is balance to everything, you have the vegetable version and now here is the meat version. Also, this is healthier than frying those frozen chicken nuggets for your kids. I have sworn off those products and won’t eat them unless I absolutely have to. I also think they shouldn’t serve this anymore in school canteens seeing that if they use fresh ingredients, it actually cost cheaper. My son had no problems devouring this….but then again, my son hardly has a problem devouring anything, a trait which I’m very thankful for.
I am however, suggesting….let’s say for your kid’s birthday party, if you’re going to fry a whole batch of frozen nuggets or order out from a fast food chain, you can jolly well have the time and money to make this and the coleslaw.
KARAAGE & APPLE WITH RAISINS COLESLAW RECIPE
Ingredients;
Lean chicken, cut into cubes
Oil for deep fry
Cornstarch
Marinade;
Light soy sauce
Sake
Mirin
Sesame Oil
Salt
White pepper
Garlic and ginger, pounded to a paste
Coleslaw;
Cabbage, shredded
1 apple, cut into strips
1/2 cup raisins (optional)
1 carrot, shredded
Mayonnaise
1 teaspoon apple cider vinegar
1/2 teaspoon honey
Salt
Black pepper
Steps;
1. Mix all the marinade for the karaage together and marinade the chicken for about 3 hours.
2. Heat oil in pot till frying temp. Coat the marinaded chicken thoroughly with enough cornstarch and drop them into the oil slowly and away from you.
3. When they’re cooked, take them out and drain them on a kitchen paper.
4. Prep all your veges and apple. Do the apple last, if not, let it soak in water mixed with a spoonful of vinegar while you prepare the sauce.
5. Mix mayo, apple cider vinegar, honey, salt and black pepper together. Taste and adjust. When you like the taste, mix in the veges. Squeeze out excess water in soaked apples and mix it in. Add your raisins.
6. Plate everything together and eat while karaage is still hot and crunchy!
Enjoy!
