Tori No Kara-age (Deep-fried chicken nuggets)

Years ago when I taught junior high geography, I had each of my students choose a country to study. They wrote a report, gave an oral report in class, and created a posterboard display to show the class. They were allowed to submit test questions to me based on their oral reports and displays, too.

But their favorite part of the study (and mine) was International Food Day. They each brought a food from their country to share. We invited parents and siblings to come, too. Former students still talk about it!

I've collected several recipes from students over the years. This dish is from Japan. Hope you enjoy!

You'll need:

2-3 chicken breasts, cut into bite-sized pieces
3 TBSP soy sauce
1 TBSP fresh grated ginger root
1 TBSP minced garlic
dash of salt and pepper
1/2 cup flour
1/2 cup corn flour (NOT corn meal)

In a bowl, mix the soy sauce, ginger, garlic, salt and pepper together.


Add chicken bites and stir to coat. Marinate for 30 minutes, then give a good stir so all the pieces get covered well. Let marinate for another 30 minutes.


Combine flours in a resealable plastic bag. Add a few chicken pieces and shake to coat. Place on a tray and repeat with remaining chicken. Let the chicken sit for at least 10 minutes.


While the chicken sits, heat oil in a pan over medium heat. You'll need about an inch of oil so the chicken pieces get covered. When the oil is hot enough, put in 7 or 8 pieces. Fry for 5 minutes, turning once to make sure all sides are getting cooked. The chicken pieces will be golden brown when done.


Drain on paper towels. Serve over rice.


The marinade gives these chicken nuggets a wonderful flavor. The corn flour helps add a little crispness, too. I don't typically fry food often, but this yummy chicken is an exception I don't mind making!