One of our favourites to order in a Japanese restaurant, this is just as good as restaurant quality. Don’t get me wrong, whenever we can go out to restaurants again (post Covid) I will still be delighted to sit in a booth and order ….. but for now I can at least satisfy my cravings. It is also one of Sloan and Stella’s favourites to order and I just know when we can gather around the Sunday dinner table again this will be requested.
1 lb chicken thighs cut 1 inch pieces
1/4 cup corn starch or potato starch
1/4 cup flour
4 cups canola oil
3 tbsp soy sauce
4 tbsp mirin (sub Sake if you have it)
2 tbsp minced garlic
2 tbsp minced ginger
Reserve the starch and flour for just prior to frying up. Combine soy sauce, miring, garlic and ginger in either a sealable plastic bag or bowl with lid. Stir in the chicken pieces and set aside. You can either do this earlier in the day or at late as 20 minutes before dinner – I find it very flexible.
Heat your oil to 350, if you don’t have a thermometer, just stick a chopstick in – if it sizzles happily, then it is time to add your chicken.
Toss the starch and flour together, then toss with chicken. It doesn’t matter if the coating is uneven, it just means more texture.
Add about 1/3 of the chicken at a time to wok – do not overcrowd. Any time you overcrowd when you are frying it reduces the temperature of the oil and that leads to greasy fried food! Keep the chicken moving while in the wok, and remove when golden brown. Sprinkle immediately with salt. Keeping the cooked pieces in a 200 degree oven allows them to retain their crispness while you do the remaining 2 batches.
DIPPING SAUCES – I’ve given two options because that’s the way I like it!
2 green onions, sliced diagonally into 1/2 inch piece
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
I think the key to this is the dashi. You can easily make your own dashi at home – just look up a few YouTube videos, but for the amount I use, keep some granules in the freezer and it is ready whenever I need it.
I often serve Miso soup to accompany a few other dishes, and this makes it very easy to prep a bit earlier and just leave it simmering – don’t add the tofu or green onions until closer to serving time.
Who knew tonkatsu sauce was so easy to make? We were lucky enough to get some Japanese chow mein from the Japanese bazaar, and it seemed a perfect time to cook up a pork cutlet with tonkatsu sauce.
Japanese chow mein is such a treat, I love the way it tastes crunchy with the lightest of seasonings. It goes so well with many dishes. Tonight we served it alongside the pork cutlet with tonkatsu and bok choy with peppers and lemon tahini sauce.
1 tbsp ketchup
1 tbsp Worcestershire sauce
2 tsp oyster sauce
1/2 tsp hot chili oil
Whisk together and adjust to your liking. Traditionalists will use 1 tsp sugar instead of the chili oil but we really like the additional bite of heat.