Japanese Cooking For the American Table/Susan Fuller Slack 1996

Crispy Chicken Eggplant & Mushroom Skewers (Kushi-age)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 chicken thighs, skinned, boned and cut into 1-inch cubes 1 tablespoon mirin 1 tablespoon soy sauce
1 teaspoon minced gingerroot 2 Japanese eggplants, cut into small wedges 8 small whole round mushrooms
6 cups peanut oil 2 cups Japanese-style bred crumbs (panko) CURRY-FLAVORED BATTER: 1/3 cup cake flour or tempurako
1/3 cup potato starch or cornstarch 1/2 teaspoon curry powder (optional) 1/2 teaspoon baking powder
3/4 teaspoon salt 1/2 cup plus 2 tablespoons sparkling water or tap water 1 teaspoon vegetable oil



1 In a large bowl, combine chicken, mirin, soy sauce and gingerroot. Marinate 30 minutes; drain well. Lace pieces of chicken, eggplant and mushrooms alternately on 6-inch skewers. Prepare Curry-Flavored Batter; pour into shallow pan. In a wok or shallow pan, heat oil to 360F (180C). Dip chicken skewers into batter; coat with bread crumbs. Fry 2 or 3 at a time 3 minutes. Turn often, until crisp and golden brown. Drain on wire rack. Serve with dipping sauce of choice.
2 CURRY-FLAVORED BATTER: Whisk all ingredients together in a medium-size bowl. (Makes about 1 cup).

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