Wednesday, June 16, 2010

Fried Chicken Onigiri

IMG_8166 I love picnics.
It’s summer, and we eat dinner outside about 5 times a week. We decided to go to the beach for lunch, and I was so excited to pack up my bento box.
What is it about fresh air that makes food taste so good?
I think eating with your hands makes food taste good, too.
IMG_8173 The fried chicken pieces are good on their own, too, if you don’t want to wrap it up for a picnic lunch. I made plenty to share and my daughter still ate 5 onigiri on her own.
IMG_8162 Fried Chicken Pieces (Karaage style)
  • 1 lb chicken cut up into 1-2 inch pieces (depending on how big you want to make your rice balls) I used breast meat, but I usually prefer thigh.
  • 1/2 C soy sauce
  • 4 T mirin (rice wine vinegar)
  • 1 T grated ginger
  • 1/2 C cornstarch
  • vegetable oil
  1. Put the chicken in a ziploc bag with the soy sauce, mirin, and ginger. Exact measurements are really not very necessary here--- just splash it in and it will be fine. Let marinate for 20 minutes or so.
  2. Put the chicken out on a paper towel-lined plate. Dry the chicken with the paper towels.
  3. Put the cornstarch in a bowl. Heat 1 inch of vegetable oil in a saucepan or fry pan over medium heat until very hot.
  4. Dredge the chicken pieces in the cornstarch and put in the vegetable oil. Flip after about a minute and then remove from the pan after another minute. The crust should be golden.
IMG_8165 Fried Chicken Onigiri
  • Fried Chicken pieces
  • 4 C hot cooked rice (short or medium grain only)
  1. Wet your hands lightly with water. Clap to get the excess water off. Put about 1/3 cup of rice in your hands and put a piece of cooked chicken in the middle of your rice. Gather up the rice around the chicken and begin to rotate the ball of rice in your hands, packing it together and working quickly. You don’t want to press too hard to make it mush, but firmly so it sticks together. A circle is easiest for this, but you can make a triangle or other shape if you like. Don’t handle it too much or it will start sticking to your hands as well. It’s okay if you see some of the chicken sticking out!
  2. Put a piece of seaweed or nori on the outside if you like. Wrap in plastic wrap if you are going to eat it later (so the rice doesn’t dry out). Keep at room temperature until you eat it. Will keep for a couple of hours.
I had the idea that I would like a little squirt of ketchup next to the chicken when I make it next time. I’m not sure if it would work, but I’m willing to try anyway! StumbleUpon


Stephanie said...

YUM! I definitely want to try this. :) Thanks.

Ali said...

I feel such a connection with this blog already.

When I was growing up, picnics wth my family never included traditional picnic foods, like sandwiches and potato salad. My mom (Japanese but raised in Kauai) used to pack musubi and fried chicken drummettes.

I really need to make this recipe as an homage to her - she'll love it (and so will my stomach.) Thanks for sharing!

My sister's name is Mariko. You're only the second Mariko I've ever "met" :)

Mariko said...

Stephanie: You're welcome!
Ali: That is totally how things were with me, too! My friends all thought I was weird as a kid because I loved nori. Supposedly Mariko is a common name in Japan but I rarely meet people named Mariko. And we always have stories about how to pronounce our name. :)

Diana said...

Looks great! I never thought of putting chicken inside an onigiri but it's a great idea. I'll definitely try it - maybe with a bit of tonkatsu sauce instead of ketchup? My kids love dipping everything into Bulldog sauce.

Sippity Sup said...

I love a kid that would love this! GREG

Mariko said...

Bulldog sauce. Good idea. I love that stuff too. Or even just on the side is fine.

Anonymous said...

Going to go with this recipe as part of my food technology coursework... wish me luck! (i'll need it) Just wondering how many this will make and roughly how long it takes to make?

Unknown said...

Mermaids rock. G is one lucky girl. xo Rika
English Bulldog Puppies for sale

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