Tori no kara-age

Ok.  That’s a pretty fancy name.  It’s just Chicken Nuggets.

But these are no ordinary nuggets.  These are little pieces of heaven Japanese Chicken Nuggets!  That means that whenever I know I’m gonna be eating them or making them, my tummy does the happy dance.

Nope…the Golden Arches have nothin’ on these chicken nuggets!!

Serves 2

Ingredients

8 ounces boneless chicken, cut into bite-sized pieces ( To change it up a little, I usually use one thigh and one breast)

1 egg, beaten

1 tsp grated ginger

1 clove garlic, grated

2 tsp soy sauce

1 lemon, halved

2 tbsp wheat flour

2 tbsp cornstarch

Oil for deep frying

Directions

Mix together the egg, ginger, garlic, soy sauce and the juice from 1/2 a lemon in a medium sized bowl.  Place the chicken pieces in the bowl and toss to coat.  Let the chicken marinate for about 1/2 an hour.

Meanwhile, mix together the flour and cornstarch.

Heat the oil in your wok, or heavy bottomed skillet.

After the chicken has marinated, remove from the liquid and let the excess drain off.

Toss the chicken in the flour mixture to coat.  Deep fry in the oil until golden brown.

After cooking is complete and the chicken is removed from the oil, squeeze the other half of the lemon over top the chicken.

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Gyoza

As I’m sure you can tell…I love all kinds of foods.  I’ve been lucky enough to have traveled outside the U.S. in my younger years, and during my adult life I’ve made friends with quite a few people of many different nationalities. 

These potstickers origininated in China, but have become widely popular in Japanese cuisine.  They are time consuming, but I’m the type of person that actually enjoys cooking.    Gyoza have always been one of my favorite things to eat.  Everytime I’m at a Japanese restaurant, they’re are always part of my meal.  

Having the ability to make these, as well as other well known Japanese dishes is truly a bonus.  With this Gyoza recipe, you can tweek this pretty much any way you’d like.  I’ve added minced shrimp, beef, and have even had them vegetarian style. 

 

10 servings

Ingredients

1 tbsp sesame oil

2 cups cabbage, minced

1/4 cup green onion, minced

1 clove garlic, minced

1 tsp ginger, minced 

(fyi…obviously all the mincing  goes alot quicker if you use a food processor)

1/2 lb ground pork

2-3 shakes of soy sauce

Vegetable oil

1 pkg Gyoza wrappers (you can use wonton if you can’t locate Gyoza)

Water or Beef Broth

Directions

 

In a large bowl, add the sesame oil, cabbage, green onion, garlic, ginger, pork, and soy sauce until well incorporated. 

Heat the vegetable oil in a wok or large skillet over medium highg heat. 

Lay the Gyoza wrapper on a flat clean surface, and place approximately 1 tbsp of the mixture in the center of the wrapper.   Wet one half of the wrapper with moistened finger tips, and then fold over.  (It should look like a half circle)  Crimp the edges about 5 times.  (See the pictures I’ve posted to see how they should look).  Repeat this process until all the mixture and wrappers are processed.

Add a few Gyoza to the hot oil (do not overcrowd the pan) and cook for approximately 1 minute or until nicely browned.  Increase the heat to high, and add enough water (or beef broth) to the wok to until the liquid is about half the height of the dumplings.  Cover immediately and steam until the liquid has evaporated. 

Remove and repeat the process until all dumplings are cooked. 

Enjoy with Gyoza dipping sauce.

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Gyoza Dipping Sauce

(adjust to you’re personal taste.  This can be a little spicy)

Soy Sauce

Sesame Chili Oil

Dash of vinegar

minced garlic

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