Tag Archives: fried chicken

Mitigate the Damage: Kale Salad with Fried Chicken

December 1, 2011

I’m horrible with diets. Tell me I can’t eat something and I’ll crave it ferociously. Earlier this year my husband and I decided we would give up meat for Lent. I lasted five days.

I dieted seriously only once before. It was after a six-month stint in Mexico, where I ate tacos for breakfast, lunch and dinner and made monthly pilgrimages to Texas to devour the delights of Whataburger. So upon returning home to Taiwan I ate only fruit for breakfast, half a whole-wheat tuna sandwich and raw vegetables for lunch—followed by the exact same thing for dinner. It took a month of that diet combined with daily weighted runs up the eleven flights of stairs to our apartment to erase the damage. But that was when I was 18, intensely motivated by my severe lack of self-confidence and the desire to quiet the snarky comments about my ass.

Now that I’m just a smidge older (ahem) my priorities have changed. I don’t care what bitchy women think of my size, or whether or not a guy finds me attractive (my hubby is locked into thinking it… or at least lying about it FOREVER) but now I’ve got new issues to deal with, namely my health.

Sadly, what our parents threatened is in fact true: as you get older you can’t eat like you did as a teenager without negative consequences. But the other side of the spectrum—only eating turkey breast, brown rice & steamed vegetables is no way to live either. So I’m attempting to mitigate the damage my favorite foods might be doing by throwing them together with “super foods”.

This autumn I’ve been particularly enamored with kale. Raw, sautéed, or added to soup—I love it all. On a recent Sunday after yet another afternoon spent at FedEx field watching disappointing Redskins football we returned home heads hung low & arms cradling a bucket of leftover Popeyes fried chicken. Ten years ago I would’ve devoured the leftover chicken while watching the late night game (who am I kidding, two years ago I would’ve done that) but my newly accepted reality inspired me to throw together this healthy salad which turned out to be a surprisingly delicious compromise.

I am hopeful that the combined vitamin power from a kale, almonds, flax and chia seeds turn this dinner into a super meal capable of undoing (almost) any damage from the fried chicken.

Serves 2

Ingredients:
5 kale leaves (any variety)
1 garlic clove, finely minced
1 Tbs. champagne vinegar
1 tsp. mustard
1 tsp. honey
4 Tbs. olive oil
salt and pepper
2 pieces leftover fried chicken
1 Tbs. almond slivers
2 tsp. flax seeds*
2 tsp. chia seeds*
½ Fuji apple (a handful of dried cranberries would also work beautifully)

  • Remove the thick stem from the kale leaves. You can cut it out or simply tear it out. Stack the stem-free leaves and cut into thin strips.
  • Mix the garlic, vinegar, mustard and honey in a bowl. Add the oil and mix to incorporate. Taste and adjust the vinaigrette to your liking. Add a pinch of salt and black pepper.
  • Dress the kale, mixing the salad with your hands so that it is evenly dressed. Cover and refrigerate for at least 15 minutes.
  • If you are using cold leftover chicken reheat it in an oven set to 350° until warmed through. Remove and tear the meat and skin up into bite size chunks.
  • Put the almonds, chia and flax seeds in a skillet over medium heat. Toast gently, tossing frequently until the almonds are fragrant and golden. Set aside
  • Cut the apple half into 4 pieces. Remove the core and peel (if desired). Slice thinly.
  • Assemble the salad by tossing all the ingredients together in a large salad bowl.

*Flax and chia seeds can be found in the bulk section of Whole Foods grocery stores.

Kara-age: Japanese Fried Chicken

June 10, 2011

I have an insatiable appetite for fried chicken. If I spot it on a menu, at a street fair, or night market it’s just a matter of time before it ends up in my mouth. I’m not overly finicky about how it’s prepared, but I do have one rule: don’t strip it of its skin and fat. I want a brown crackling exterior and juicy meat that tastes like it spent some time soaking in good brine or marinade. In order to accomplish this you essentially need two things—skin and fat.

Japanese enjoy this simple fried chicken with their after-work beers, alongside a bowl of ramen, or tucked inside a bento box. Traditionally potato starch is used for coating the chicken but I find that when used alone it can be a bit powdery on the tongue. Rather, try using a mixture of flour and potato starch; you’ll get a crisp exterior without the dusty flakes.

 

Once I debone the chicken thighs I like to pound each piece until it’s an even inch across. I do this so that each slice has a good skin-fat-meat ratio. You can cook the thigh as one uniform piece, or cut it into strips before dredging and frying.

My hubby believes that food is simply a vessel for sauces, so I serve this chicken with Japanese mustard and a spicy mayo (a mix of sriracha and Kewpie mayonnaise). But the traditionalist in me is satisfied with a simple squeeze of lemon and a cold Kirin beer.

 

Ingredients
6 chicken thighs, deboned with skin on
2 Tbsp. soy sauce
1 Tbsp. mirin (or sake)
1 Tbsp. grated ginger
1 cup potato starch
1 cup flour  
1 tsp. curry powder
½ tsp. salt
White pepper for dusting
Lemon wedges

  • Place the boneless chicken thighs between two sheets of plastic wrap. Pound till about one inch across. Cut into one-inch strips.
  • Mix the soy sauce, mirin and grated ginger together in a bowl. Add the chicken. Toss to coat. Cover and refrigerate for at least 30 minutes but no longer than 45min.
  • Place a pan (preferably cast iron) over medium high heat and fill two inches deep with neutral (sunflower, peanut, canola) oil.
  • Mix the potato starch, flour, curry powder and salt together in a shallow dish. Coat the chicken in the mixture. Shake off any excess.
  • When the oil has reached 325° gently lay the chicken into the pan, taking care not to overcrowd. (If you don’t have a thermometer test the temperature with a little piece of chicken. You want to see tiny bubbles quickly rising with the meat. The oil should not be smoking)
  • Cook for approximately 5 minutes per batch. If you’re frying the thigh as a whole piece rather than strips cook each side for about 4 minutes.
  • When the chicken is a deep golden brown remove and drain on paper towels.
  • Dust with finely ground white pepper and serve with wedges of lemon.