Karaage chicken (Fried chicken) recipe

Photo: Karaage chicken (Fried chicken) recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Karaage chicken (Fried chicken)  recipe. Enjoy cooking quick and easy healthy meals and learn how to make Karaage chicken (Fried chicken).

For supreme-flavoured bites, you can't beat crispy fried chicken marinated in soy and ginger.

To Prep 0:15
To Cook 0:15
INGREDIENTS 7
DIFFICULTY EASY
SERVINGS 6
Ingredients

1 tbs soy sauce
1 tbs sushi seasoning
1 tbs finely grated fresh ginger
500g chicken thigh fillets, cut into 3cm pieces
Vegetable oil, to deep-fry
130g (1 cup) cornflour
2 tbs plain flour

Method

Combine the soy sauce, sushi seasoning and ginger in a glass or ceramic dish. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Drain the chicken from the marinade and pat dry. Add oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread turns golden in 20 seconds). Place combined flour on a plate. Add one-third of the chicken and toss to coat. Shake off any excess. Cook, turning halfway through cooking, for 4-5 minutes or until cooked through. Use tongs to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining chicken and flour mixture, reheating the oil between batches. Transfer to a serving platter.

Notes

Serves 6 as part of a banquet.

Nutrition

Energy 1270kJ
Fat saturated 2.50g
Fat Total 16.00g
Carbohydrate sugars -
Carbohydrate Total 24.00g
Dietary Fibre -
Protein 16.00g
Cholesterol -
Sodium - 

Australian Good Taste - November 2011 , Page 100
Recipe by Alison Adams
 
More Chicken Recipes:

Chicken & white bean stew
BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry 
Chicken, Sausage and Peppers  
Stuffed Chicken Roll-Ups  

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Chicken & white bean stew recipe

Photo: Chicken & white bean stew recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken & white bean stew recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken & white bean stew.

This flavoursome, low-fat casserole freezes really well, so why not make double and freeze half for next time

Easy
Serves 4
Prep 20 mins
Cook 1 hr
Freezable
Gluten-free, Low-fat, Super healthy, Dairy-free

Ingredients

2 tbsp sunflower oil
400g boneless, skinless chicken thighs , trimmed and cut into chunks
1 onion , finely chopped
3 carrots , finely chopped
3 celery sticks, finely chopped
2 thyme sprigs or ½ tsp dried
1 bay leaf , fresh or dried
600ml vegetable or chicken stock
2 x 400g / 14oz cans haricot beans , drained
chopped parsley , to serve

Method

Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.

Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Nutrition Per Serving

291 kcalories, protein 30g, carbohydrate 24g, fat 9 g, saturated fat 2g, fibre 11g, sugar 9g, salt 0.66 g

Recipe from Good Food magazine, February 2009.

More Chicken Recipes:

BBQ chicken & coleslaw
Roast chicken with couscous & pine nut stuffing
Thai green chicken curry 
Chicken, Sausage and Peppers  
Stuffed Chicken Roll-Ups  
Chicken with Wild Mushroom and Balsamic Cream Sauce 

Save and Share Chicken & white bean stew recipe
 
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BBQ chicken & coleslaw recipe

Photo: BBQ chicken & coleslaw recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try BBQ chicken & coleslaw recipe. Enjoy cooking quick and easy healthy meals and learn how to make BBQ chicken & coleslaw.

A good chicken recipe for budding Jamie Olivers to get stuck into. Learn to make a tasty BBQ marinade which can be used on other meats

Easy
Serves 4
Prep 30 mins
Cook 35 mins

Ingredients

FOR THE BBQ CHICKEN

3 tbsp tomato ketchup
2 tbsp clear honey
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Cajun seasoning
8 chicken drumsticks , preferably organic

FOR THE COLESLAW

¼ white cabbage
1 small red onion
1 celery stick
1 red-skinned apple
1 large carrot
2 heaped tbsp mayonnaise
heaped tbsp Greek yogurt
1 tsp wholegrain mustard

Method

Mix the BBQ sauce: Open out the freezer bag, then spoon in the ketchup, honey, chilli sauce, soy sauce, oil, vinegar and spice. Close the bag and squidge the ingredients together to mix them.

Add the chicken: Make 2 or 3 deep cuts in the meaty part of the drumsticks with a sharp knife (this helps them take on lots of flavour from the sauce). Put the chicken in the bag with the sauce and tie shut. Wash your hands. Squidge everything together again so all the drumsticks are well coated. Leave out for 1 hr, or in the fridge overnight, to marinate.

Prepare the veg: Thinly slice the cabbage on a clean chopping board with a clean, sharp knife, then put it in the mixing bowl. Now prepare the other vegetables, adding them to the bowl as you finish preparing them. Peel the onion and finely chop. Thinly slice the celery stick.

Grate the apple and carrot: Take the apple (keep it whole and with the skin on) and grate up to the core. Turn the apple a quarter turn and grate again. Repeat until you are left with just the core. Be careful not to grate your knuckles. Peel, then cut the stalk end off the carrot. Grate the carrot and add to the bowl.

Cook the chicken: Heat oven to 200C/fan 180C/gas 6. Tip the chicken and sauce into a large roasting tin and space the drumsticks apart. Carefully put the roasting tin in the oven using oven gloves, then set the timer for 20 mins. When the time is up, carefully take the chicken from the oven. Brush the chicken with the glaze in the roasting tin, then return to the oven for 15 mins more.

Mix the coleslaw: While the chicken is cooking, mix the veg together with clean hands or a spoon. Add the mayonnaise, yogurt and mustard into the vegetables, then season with salt and pepper. Stir well. When the chicken is cooked through and golden, serve with the coleslaw.

Try

Make sure the chicken is cooked

Take a sharp knife (it is important to wash it if you've used it on the raw chicken) and cut into the meaty part of the chicken. Look at the juices that come out - if they're red, the chicken isn't cooked yet. Return it to the oven for 10 minutes more, then test it again.

Nutrition Per Serving

601 kcalories, protein 50.0g, carbohydrate 26.0g, fat 34.0 g, saturated fat 8.0g, fibre 4.0g, sugar 23.0g, salt 2.22 g

Recipe from Good Food magazine, June 2008. 

More Chicken Recipes:

Roast chicken with couscous & pine nut stuffing
Thai green chicken curry
Chicken, Sausage and Peppers 
Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken

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Roast chicken with couscous & pine nut stuffing recipe

Photo: Roast chicken with couscous & pine nut stuffing recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Roast chicken with couscous & pine nut stuffing recipe. Enjoy cooking quick and easy healthy meals and learn how to make Roast chicken with couscous & pine nut stuffing.

Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

Easy
Serves 8
Prep 40 mins
Cook 1 hr 10 mins

Ingredients

100g couscous
175ml boiling chicken stock
50g butter
1 onion , finely chopped
1 garlic clove , crushed
100g pine nuts
140g dried apricots , roughly chopped
large handful parsley , roughly chopped
2 tbsp mint leaves, roughly chopped
1 lemon
1 egg , beaten
6 skinless chicken breasts
16 rashers streaky bacon

Method

Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.

Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)

Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.

Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.

Nutrition Per Serving

348 kcalories, protein 26.3g, carbohydrate 16g, fat 20 g, saturated fat 7g, fibre 2g, sugar 9g, salt 1.32 g

Recipe from Good Food magazine, August 2007. 

More Chicken Recipes:

Creamy chicken & mushroom pies with butter puff pastry
Thai green chicken curry
Chicken, Sausage and Peppers 
Stuffed Chicken Roll-Ups
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken

Save and Share Roast chicken with couscous & pine nut stuffing recipe
 
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Creamy chicken & mushroom pies with butter puff pastry recipe

Photo: Creamy chicken & mushroom pies with butter puff pastry  recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Creamy chicken & mushroom pies with butter puff pastry  recipe. Enjoy cooking quick and easy healthy meals and learn how to make Creamy chicken & mushroom pies with butter puff pastry.

A creamy chicken pie that is just about as close to perfect comfort food as you can get

Easy
Serves 4
Ready in 45 mins

Ingredients

1 small chicken , roasted
25g butter
2 bunches of spring onions , finely sliced, dark green ends discarded
150g chestnut mushrooms or button mushrooms, quartered
150g shiitake mushrooms (or more chestnut mushrooms), halved
1 tbsp flour
250ml milk
142ml carton double cream
2 tbsp chopped tarragon leaves
500g pack of puff pastry (use butter puff or brush ordinary puff with a little butter before you use it)
1 egg , beaten

Method

Heat the oven to 220C/fan 200C/gas 7. Tear the chicken flesh from the bone in large chunks and discard the skin and bone. Heat the butter in a large pan and add the spring onions.
 
Cook for a few minutes until softened. Add the mushrooms and cook for 5 minutes or so, until lightly coloured. Stir in the fl our, and cook for another minute, then gradually add the milk. Add the cream, simmer until the sauce thickens. Stir in the chicken and tarragon.
 
Roll out the pastry to the thickness of a 20p and cut 4 circles big enough to cover 4 small pie dishes. Divide the chicken mixture between the dishes and brush the rims with beaten egg.
 
Lift the pastry on to the pies, trimming off any excess. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the egg. Bake for 15-20 minutes, until the pastry is crisp and golden brown.

Try

Know-how

Most delis and supermarkets sell ready-roasted chickens or you could buy packs of cooked breasts (you'll need 4 breasts for this). Butter puff pastry can be bought from some supermarkets and delis.

Nutrition Per Serving

920 kcalories, protein 39g, carbohydrate 54.7g, fat 62.1 g, saturated fat 28.5g, fibre 1.7g, salt 1.44 g

Recipe from olive magazine, February 2006. 
 
More Chicken Recipes:      

Thai green chicken curry 
Chicken, Sausage and Peppers 
Stuffed Chicken Roll-Ups 
Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
Sicilian Sweet and Sour Chicken 

Save and Share Creamy chicken & mushroom pies with butter puff pastry  recipe
 
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Thai green chicken curry recipe

Photo: Thai green chicken curry recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Thai green chicken curry Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Thai green chicken curry.


The enduring Thai favourite is not as difficult as you may think - this recipe takes just 20 minutes

Easy
Serves 4
Ready in 20 minutes

Ingredients

1 tbsp oil
4 small, skinless chicken breasts , thinly sliced
1-2 tbsp green curry paste , depending on how hot you like it
400ml coconut milk
100g green beans , trimmed
1 small courgette , halved lengthways and thinly sliced on the diagonal
1 lime , juiced
a handful of coriander leaves

Method

Heat a large saucepan and add the oil. Cook the chicken for 3 minutes until it starts to brown. Add the curry paste and cook, stirring, for 1 minute until fragrant. Then add the coconut milk, stir and reduce the heat to a gentle simmer.
Cook for 10 minutes, then add the beans and courgette. Cook for 3 minutes until the vegetables are just tender. Remove from heat and season to taste with lime juice and stir through the coriander. Serve with boiled rice.

Nutrition Per Serving

337 kcalories, protein 32.5g, carbohydrate 4.1g, fat 21.3 g, saturated fat 14.7g, fibre 0.7g, salt 0.62 g

Recipe from olive magazine, July 2005.

More Chicken Recipes:     

Chicken, Sausage and PeppersStuffed Chicken Roll-UpsChicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
Sicilian Sweet and Sour Chicken
Sweet and Sour Chicken

Save and Share Thai green chicken curry recipe
 Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.