Category: Chicken

Chicken Karaage (Japanese Chicken popcorn Recipe)

Japanese Recipe

Chciken Karaage, photo by JMorton

I saw a bit of GMA’s Mars on youtube and like the recipe of the Japanese version of a fried chicken. Thanks to Benjamin Alves, the guest celebrity cook, for making it looks so easy to make and yet so yummy. All the women in the show were all saying how good it was.

Chicken Karaage (Japanese Chicken popcorn Recipe)


  • 6-8 pieces of boneless, with skin on chicken thighs; each thigh, depending on the size, should be cut into two or three pieces.
  • 1 tablespoon ginger, freshly grated
  • 2-3 cloves garlic, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sake
  • 2 teaspoons brown sugar
  • 1/2 – 1 cup cornstarch/cornflour
  • vegetable oil for frying
  • slices of lemon to garnish

Method of preparation:

  1. In a large bowl, season the chicken thighs with the salt and pepper. Set this aside.
  2. Make the marinade using a different container. Mix thoroughly the ginger, garlic and brown sugar with the soy sauce and sake.
  3. Pour this mixture onto the chicken thighs. Mix well to soak all the crevices of the chicken thighs.
  4. Cover the bowl with cling film and leave to marinate in the fridge for at least an hour.
  5. After an hour or so, heat the oil in large frying pan or wok for deep frying.
  6. Before frying, each of the chicken pieces, roll each one into the cornflour and then let it sizzle in the hot oil until done.
  7. Serve with your favourite sauce.


Sinigang Na Manok (Chicken Sinigang)

Chicken Recipe
Filipino Recipe
Sinigang Recipe

Chicken Sinigang, Photo by Mae Mercado-Sanguer

Sinigang Na Manok (Chicken Sinigang)

This is a comfort food and ‘getting-over-a-flu’ kind’ of dish.  It has that lovely sour taste that would seduce your uninterested palate! LOL

I have to admit that my meat of preference for sinigang is pork but white meat is healthier and a welcome respite from red meat.



  • 2lbs chicken thighs and chicken legs (or one whole chicken cut into serving pieces)
  • 1-2 packets of Knorr or Mama Sita Sinigang Mix (or use 2 cups of tamarind tops/young leaves and flowers)
  • 1/2 lb strings beans (green beans), cut into 1½ inches pieces
  • 2 medium size aubergines (eggplants)
  • 1 cup radish (daikon)  sliced
  • 5 long green chilli
  • 1½ tbsp fish sauce (patis)
  • 1 cup tomatoes, quartered
  • 1 large onion, sliced roughly
  • 10-12 cups water

Method of Preparation:

  1. Using a large casserole pan, heat the water up.  If using tamarind leaves and flowers tie and wrap them using banana leaves muslin cloth/gauze and boil.
  2. Add the chicken pieces, onions and tomatoes.
  3. If using the more convenient sinigang mix, which is readily available in most Oriental supermarket, pour it in the casserole.  Mix it in.  If it is not sour enough according to your taste, add half or another packet of the sinigang mix. Simmer for 10-12 minutes.
  4. Season with the fish sauce.
  5. Add the string beans, aubergines, radish and green chilli.
  6. Cook for 10 minutes or until the vegetables are tender.
  7. Finally check and adjust the seasoning.

Enjoy with freshly boiled rice.


Chicken Stuffed Potato Cakes

Potato and Chicken RecipePotatoes are aplenty as it is the summer season.

We have another potato recipe that will prove a winner to any dining table.

It is easy to make but will satisfy even the most discerning gourmet of the land. 😉

Here is the recipe.

Chicken Stuffed Potato Cakes


4-6 medium potatoes, peeled and quartered

2 chicken breasts, sliced fairly thinly

1 large onion

1 ½ cup grated cheese

1 cup cornstarch

2 eggs, beaten

3 cups bread crumbs (4 slices white bread run on food processor)


1 ½ tsp salt

1 tsp freshly ground black pepper

1 tbsp cooking wine (left over white wine will do)

Method of preparation:

Place the diced chicken in a bowl with a marinade of salt, pepper, cooking wine and 1 tsp of cornstarch. Give it a good stir to cover all the meat with the seasoning.

Put the potatoes into salted boiling water and cook until they had soften.  Drain and mash while still hot.

Using a frying pan, stir-fry the marinated chicken breasts for 10 minutes or until brown.  Set aside and leave to cool down.

Divide the mashed potatoes into 10-12 balls.

Flatten the balls and place some cooked cooled chicken and grated cheese in the middle.

Take the corners together to wrap the fillings in and gently flatten it in the shape of a fish cake.

Coat each of the potato cakes with cornstarch.

Dip each in egg wash and roll in breadcrumbs.

Deep-fry in oil until golden all over.

Serve with green salad with your favourite sauce as part of a main meal or as a snack.