Karaage Recipe
Crispy Chicken Thigh Sweet Chili Cilantro
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Ingredients
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Chicken Marinade
Coating and Frying
Sweet Chili Sauce
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a mixing bowl, combine soy sauce, mirin, minced garlic, minced ginger, and black pepper. Mix well.
- 2
Marinate the Chicken
Cut the chicken thighs into bite-sized pieces and add them to the marinade. Ensure all pieces are well-coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight.
Coating and Frying the Chicken
- 3
Prepare the Coating
In a separate bowl, combine cornstarch, all-purpose flour, and salt. Mix thoroughly.
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 5
Coat the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture until fully coated. Shake off excess flour.
- 6
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil in batches. Fry for about 5-7 minutes or until golden brown and crispy. Remove and drain on paper towels.
Serving
- 7
Prepare the Sweet Chili Sauce
In a serving bowl, combine sweet chili sauce and chopped cilantro. Mix well.
- 8
Serve the Karaage
Serve the crispy karaage hot with the sweet chili cilantro sauce for dipping.
