I’m not quite sure why I’ve started to do a section on food, because I’m neither a great cook nor a food expert – but I do like food, so that must count for something – right? I think what I’m trying to do is make sure that people don’t get bored of my blog, that they constantly have something new to look at, read and contemplate. I understand that it must get a little boring reading about fashion and make-up CONSTANTLY (although I love writing about it), so I’ll throw in some food to the equation. We’ll see how it goes.
The food section will be archived under the category ‘Events & Food’ and then – recipes. Please let me know what you think of it, if people like the food section – I’ll make sure I include it on a regular basis.
Anyway, this recipe is based on a Wagamama’s dish called ‘Tori Kara Age’ which I absolutely love. I love Wagamama, and I could eat Chicken Katsu Curry every day if I was allowed! (I haven’t been banned from my local branch, I’m just on a diet). Tori Kara Age is basically deep-fried chicken with a thyme and oregano batter, with a lovely spicy sauce for dipping. It makes a great side dish, or a party food extra. Everyone seemed to love mine when I made it, despite the fact that I can’t cook very well – so if you are worrying that it is a complicated dish, I can reassure you its not.
I altered this recipe from the Wagamama’s cookbook (so it’s not purely my own recipe and I do not own it, but I have made a few alterations based on what I found when making it).
(for the chicken pieces)
300g boneless chicken breast, cut into cubes (or any kind of small shape!)
1 egg, beaten
1 teaspoon of dried thyme
1 teaspoon of dired oregano
3 teaspoons of cornflour
vegetable oil (for deep frying the chicken).
(for the tori kara age marinade – which you will need to make prior to the chicken, as you need to leave the chicken in the marinade for around 1 hour)
Small piece of fresh ginger root, grated
300ml light soy sauce
25ml sake (rice wine)
1 teaspoon of sugar
1 tablespoon of oyster sauce
(and finally the ingredients for the dipping sauce, which is lovely!)
1 large garlic clove, peeled and finely chopped
1 large red chilli (if you don’t like hot food, try using 2 tablespoons of sweet chilli dipping sauce)
50ml malt vinegar
150ml light soy sauce
1 tablespoon of sesame oil.
A pinch of salt
– You need to start off by making the marinate (Tori Kara Age Marinate). To do this, combine all the ingredients (soy sauce, sake, sugar, oyster sauce, ginger) into a pan and heat gently until the sugar dissolves. Put your diced chicken into a bowl and pour on the tori kara age sauce, leave in a cool place for around 1 hour (or overnight if possible).
– Next, get another bowl and mix together the egg, herbs and cornflour until it becomes smooth. You will need this to coat the chicken pieces once they are ready.
– Now onto making the dipping sauce. Mash the garlic and chilli together with some salt on the side of your knife, so that it forms a paste. Dissolve the sugar in the vinegar in a small pan (using a low heat). Combine all ingredients together, and stir. Leave for about 5 minutes, then take off the hob and leave it to cool down.
– Hopefully by now-ish your chicken should be ready. Add the marinated chicken pieces into the bowl with the egg & herbs mix, making sure you coat the chicken throughly.
– Fill a large pan one third full with vegetable oil and heat to 180 degrees C. If you don’t (like me) have a temperature monitor, you can test that the oil is hot enough by dropping a cube of bread into the pan, if it turns brown in 30 seconds, your oil is ready. Deep fry the chicken for 5 minutes until golden brown, its easier to use tongs for this. I found that if you add about 4 or 5 pieces at a time, rather than adding them all at once – means that they cook much quicker and more evenly.
– Then place the cooked chicken pieces on kitchen paper to soak out the excess oil, and serve with a small dish of gyoza sauce, and a wedge of lime!
Did you like the recipe? Have you tried it? Do you regularly go to Wagamama’s? Would you like to see more healthy/diet recipes on my blog? Let me know!
Happy cooking! xxx
Please Note: both of the images used in this article are not my own. I do not take credit for them.