Kushiage: Crispy Japanese Deep-Fried Skewers

Ingredients

• 300g (10.5 oz) boneless chicken breast, cut into bite-sized pieces 300g (10.5 oz) boneless chicken breast, cut into bite-sized pieces
• 200g (7 oz) large shrimp, peeled and deveined 200g (7 oz) large shrimp, peeled and deveined
• 200g (7 oz) beef sirloin, cut into thin strips 200g (7 oz) beef sirloin, cut into thin strips
• 150g (5.3 oz) fresh mushrooms 150g (5.3 oz) fresh mushrooms
• 2 zucchinis, sliced into rounds 2 zucchinis, sliced into rounds
• 200g (7 oz) mozzarella cheese, cut into cubes 200g (7 oz) mozzarella cheese, cut into cubes
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1 cup panko breadcrumbs (100g) 1 cup panko breadcrumbs (100g)
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• Tonkatsu sauce or miso-based dipping sauce, for serving Tonkatsu sauce or miso-based dipping sauce, for serving

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 38g (Sugar: 2g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the vegetable oil in a deep fryer or large pot to 180°C (350°F).
2. 2.
   Skewer the chicken, shrimp, beef, mushrooms, zucchini, and mozzarella cheese onto separate skewers.
3. 3.
   In three separate bowls, place the flour, beaten eggs, and panko breadcrumbs.
4. 4.
   Dip each skewer into the flour, ensuring all sides are coated, then dip into the beaten eggs, and finally roll in the panko breadcrumbs, pressing gently to adhere.
5. 5.
   Carefully place the skewers into the preheated oil and fry until golden brown and cooked through, approximately 3-4 minutes per skewer.
6. 6.
   Remove the skewers from the oil and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Kushiage skewers hot with tonkatsu sauce or miso-based dipping sauce on the side.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces to ensure even cooking.
• Shrimp — Make sure to devein the shrimp before skewering.
• Beef — Cut the beef into thin strips against the grain for tenderness.
• Mushrooms — Choose fresh mushrooms and remove any dirt before skewering.
• Zucchini — Slice the zucchini into rounds of equal thickness for even frying.

Tips & Tricks

• To achieve an extra crispy texture, double-coat the skewers by repeating the dipping process in the flour, egg, and breadcrumbs.
• For a healthier alternative, you can bake the skewers in a preheated oven at 200°C (400°F) for approximately 15-20 minutes, flipping halfway through.
• Experiment with different dipping sauces such as ponzu sauce, yuzu kosho, or spicy mayo for a unique flavor experience.
• If you prefer a lighter version, use a mix of vegetables and seafood instead of meat.
• Serve the Kushiage skewers immediately after frying to maintain their crispiness.

Serving advice

Serve the Kushiage skewers as an appetizer or as part of a Japanese-style meal. Accompany them with steamed rice, a side salad, and a bowl of miso soup for a complete and satisfying dining experience.

Presentation advice

Arrange the Kushiage skewers on a platter, garnishing with a sprinkle of sesame seeds and finely chopped green onions for a touch of color. Serve the dipping sauce in small individual bowls alongside the skewers for easy access.