9.16.2011

Kara-Age Chicken with Seared Garlic Green Beans

When we think of Kikkoman, we think of this cartoon, with that uber-catchy song refrain that sticks in our heads for days after we hear it. Show me, show you, Kikkoman! Kikkoman! But now, after receiving a box of Kikkoman Kara-Age Coating Mix through the Foodbuzz Tastemaker Program, we will imagine tasty golden nuggets of chicken fried in a light and tasty coating with hints of soy and ginger as we sing along.




The first things we noticed when we opened one of the two packets included in the box was the wonderful ginger scent and the fine powdery-ness of the coating. The box informs us that Kara-Age is "Japan's popular fried chicken dish" (Show me, show you!) and gives clear and easy instructions that have you eating your Kara-Age in about five minutes. Just cut, toss, shake and fry! While it suggests chicken in the main instructions, it says that it's great for fish as well, and gives a quick recipe for Asian-Style Popcorn Shrimp. An easy dipping sauce, says the box, is Kikkoman (Kikkoman!) Ponzu. We used boneless chicken breasts that we cut into bite-sized pieces, and served our Kara-Age with seared garlic green beans (All right!) for a quick, easy, deliciously savory meal. 

Cut!


Toss and shake!



Fry!


Kikkoman!


Kara-Age Chicken with Seared Garlic Green Beans

Ingredients:
2 tablespoons olive oil
1 pound green beans, trimmed
1 clove garlic, minced
salt and pepper to taste
1 packet Kikkoman Kara-Age Coating Mix
water
1 pound boneless chicken breast, cut into bite-sized pieces
vegetable oil for frying

Heat olive oil in a large skillet over medium heat until very hot but not smoking. Add the green beans and cook for 10-12 minutes, tossing often, until tender and browned in spots. Reduce heat to medium-low and add garlic. Stir for a minute until fragrant. Season with salt and pepper, remove from skillet and set aside on a large serving platter. Meanwhile, pour Kikkoman Kara-Age Coating Mix into a large plastic bag. Moisten chicken pieces with water, allowing excess to drip off. Add chicken pieces to bag and close. Shake well to coat all pieces evenly. Pour vegetable oil into a large heavy skillet, filling it about 1/4-inch high. Heat the oil. Working in batches, fry the chicken in hot oil, turning pieces frequently, until golden brown, about 2 minutes each side. Remove and set on paper towels to absorb excess oil. Place atop green beans to serve.

6 comments:

Cucina49 said...

This looks awfully good, actually--a perfect weeknight supper.

Jen at The Three Little Piglets said...

I just heard good things about this from someone else - will definitely hae to keep my eyes open for it...

Viviane Bauquet Farre said...

Yum! Your photos are a great visual aid to accompany the recipe. Buzz!

The Mom Chef said...

You hooked me when you mentioned ginger! It looks absolutely fantastic.

kat said...

It's Asian Shake N Bake! Sounds tasty though

Tiffany said...

Haha! Loved this post! :D