Crispy Japanese-Style Fried Chicken Bites
Savor the delightful crunch of these Crispy Japanese-Style Fried Chicken Bites, an exceptional dish that bridges flavors from Japan and Canada. Inspired by my beloved aunt's recipe, this dish is perfect for gatherings, family meals, or a cozy night in. The succulent chicken marinated in a fragrant blend of soy sauce, ginger, and garlic, then coated in a light and crispy batter, delivers an unforgettable taste experience. Served hot with a refreshing garnish of lemon, these bite-sized treats will leave your guests clamoring for more!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
boneless skinless chicken breasts
2 (cut into bite-sized pieces)
soy sauce
3 tablespoons
gingerroot
30 g (peeled and grated)
garlic cloves
2 large (peeled and grated)
salt
to taste
black pepper
to taste (freshly ground)
cornflour
2 tablespoons
plain flour
2 tablespoons
vegetable oil
for deep frying
lemons
2 slices (to garnish)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Japanese-Style Fried Chicken Bites?
They are bite-sized pieces of chicken marinated in a fragrant blend of soy sauce, ginger, and garlic, coated in a light batter and deep-fried until crunchy. This dish is also known as Tori no Kara-age.
What cut of chicken is best for this recipe?
The recipe specifies using two boneless skinless chicken breasts cut into bite-sized pieces for lean and tender bites.
How is the chicken marinated?
The chicken is marinated in a mixture of 3 tablespoons of soy sauce, 30g of grated gingerroot, and 2 large grated garlic cloves.
What makes the coating so crispy?
The combination of 2 tablespoons of cornflour and 2 tablespoons of plain flour creates a light and exceptionally crunchy exterior.
What type of oil should I use for frying?
Vegetable oil is recommended for deep frying these chicken bites due to its neutral flavor and high smoke point.
How should I prepare the ginger and garlic?
Both the gingerroot and the garlic cloves should be peeled and grated to ensure they distribute evenly throughout the marinade.
What is the best way to serve these chicken bites?
They are best served hot, garnished with lemon slices to provide a refreshing acidic contrast to the fried chicken.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and is a beloved dish for family meals, gatherings, or cozy nights in.
How much ginger is required?
You will need approximately 30 grams of fresh gingerroot for this recipe.
Can I use ground pepper from a shaker?
The recipe recommends using freshly ground black pepper for the best flavor and aroma.
How many ingredients are in this recipe?
There are a total of 10 ingredients, including the chicken, seasonings, flour coating, oil, and garnish.
What size should the chicken pieces be?
The chicken breasts should be cut into bite-sized pieces to ensure they cook quickly and evenly.
What is the inspiration behind this recipe?
The recipe is inspired by the creator's aunt and bridges traditional Japanese flavors with Canadian influences.
Is this dish similar to chicken nuggets?
Yes, it is often described as a Japanese version of chicken nuggets due to its bite-sized, fried nature.
Do I need to add salt?
Yes, salt should be added to taste, though the soy sauce already provides some saltiness.
Can I use cornstarch instead of cornflour?
In many regions, cornflour and cornstarch refer to the same fine white powder used for thickening and coating, which is what is needed here.
Is the garlic flavor strong?
With 2 large grated cloves, the garlic provides a prominent and fragrant savory base for the marinade.
How many lemons are needed?
You will need at least enough lemon to provide 2 slices for garnishing, though more can be used for extra juice.
What is 'Tori no Kara-age'?
It is the Japanese term for fried chicken, specifically referring to the technique where meat is marinated and then coated in flour or starch before frying.
Does the recipe include nutritional information?
The provided data does not specify calories, fat, or other macronutrients, focusing instead on the ingredients and description.
Is the chicken skin-on or skinless?
The recipe specifically calls for skinless chicken breasts.
Why use both plain flour and cornflour?
Mixing the two flours helps achieve a balance between a sturdy crust and a light, delicate crunch.
Is the ginger peeled?
Yes, the gingerroot should be peeled before it is grated into the marinade.
Can I serve this at a party?
Absolutely; its bite-sized nature and delightful crunch make it an exceptional dish for gatherings.
How much soy sauce is used?
The recipe requires 3 tablespoons of soy sauce for the marinade.
What is the texture of the chicken?
The chicken is described as succulent on the inside with a light and crispy batter on the outside.
How much garlic is considered 'large'?
The recipe calls for 2 large cloves, which typically offer more flavor and moisture to the marinade than smaller cloves.
Should the oil be deep or shallow?
The recipe specifies deep frying, which requires enough oil to fully submerge the chicken bites.
Is the chicken marinated before coating?
Yes, the chicken is marinated in the soy-ginger-garlic blend before being coated in the flour mixture.
Can I make this with chicken thighs?
While this specific recipe uses breasts, chicken thighs are a very popular alternative for Japanese-style fried chicken if you prefer darker meat.