Recipe: Tasty Easy and Economical Karaage-kun Made From Ground Chicken and Tofu

Easy and Economical Karaage-kun Made From Ground Chicken and Tofu. Put the ground chicken, silken tofu and kara-age flour in a bowl, then knead everything together with your hand. If you don't mix the kara-age flour and ground chicken really well, you may taste the kara-age flour when you eat it. So make sure to knead the mixture really well.

It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious. You can have Easy and Economical Karaage-kun Made From Ground Chicken and Tofu using 5 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Easy and Economical Karaage-kun Made From Ground Chicken and Tofu

1. Prepare of Ground (minced) chicken.
2. You need of of the amount of ground chicken Silken tofu.
3. Prepare of packet Kara-age flour.
4. You need of Oil (for deep-frying).
5. Prepare of Lettuce, etc. (for garnish).

It's crispy and chewy vegan Japanese chicken Karaage made with tofu. I'm into making vegan / vegetarian recipes with "soy-meat", since I made vegan Japanese hamburger steak. Because soy-meat creates really meaty texture than any other tofu acting as meat. This time I used soy-meat for my absolute favorite Japanese dish, chicken Karaage.

Easy and Economical Karaage-kun Made From Ground Chicken and Tofu step by step

1. These are the three ingredients for this recipe; ground chicken, silken tofu and kara-age flour. This time, I used "Nisshin kara-age flour". The flavor of these chicken balls differs depending on the kara-age flour you use..
2. Place the silken tofu on a piece of kitchen paper. Microwave for 1 minute on each side to evaporate the moisture off. You don't need to cover the tofu with cling film to microwave..
3. Put the ground chicken, silken tofu and kara-age flour in a bowl, then knead everything together with your hand..
4. If you don't mix the kara-age flour and ground chicken really well, you may taste the kara-age flour when you eat it. So make sure to knead the mixture really well..
5. When everything has mixed together, pour oil in a frying pan and turn on the heat. Roll the dough into bite-sized balls..
6. When the oil has reached 180℃, add the chicken balls into the oil. Once you've added all the chicken balls, turn the heat down from medium to low, and deep-fry them slowly..
7. When the bubbles on the oil surface have become small, and the chicken balls are light brown and float to the surface, they are done. Scoop them out and cool on a rack..
8. Garnish a serving plate with vegetable of your choice, transfer the chicken balls to the plate, then they are ready to serve..
9. Please take a look at this recipe, too! "Cheese Karaage-kun Made From Ground Chicken and Tofu"..
10. Note: If you double the ingredients, 1 packet of kara-age flour would be too much. So, use about 3/4 of the packet!.

A tip for making extra crispy karaage is to deep fry the chicken twice. To make sure that the karaage wasn't bland, I experimented with the size of the tofu nuggets and different ingredients. Turns out you have to keep the nuggets small if you want them to taste like the marinade, and not just like tofu. Drain off any excess liquid from the chicken. Dredge the chicken meat into the potato starch and wheat flour combination.