Centro Karaage Chicken* Recipe
Twice Fried Chicken, Yuze Kosho Cabbage Slaw, Chili Crisp
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Ingredients
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Chicken Marinade and Slaw
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a bowl, mix together soy sauce, mirin, minced garlic, and grated ginger. Add the chicken thighs, ensuring they are well coated. Cover and marinate for at least 30 minutes in the refrigerator.
- 2
Prepare the Slaw
In a large bowl, combine shredded cabbage, grated carrot, yuzu kosho, and mayonnaise. Mix well and set aside in the refrigerator to chill.
- 3
Dredge the Chicken
In one bowl, place the cornstarch. In another bowl, beat the eggs. In a third bowl, place the all-purpose flour. Take the marinated chicken, first coat it in cornstarch, then dip it in egg, and finally coat it in flour.
- 4
Fry the Chicken
Heat vegetable oil in a deep pan over medium-high heat. Fry the chicken pieces in batches for about 5-6 minutes until golden brown and cooked through. Remove and drain on paper towels.
- 5
Serve
Serve the twice-fried chicken with the yuzu kosho cabbage slaw on the side, and drizzle chili crisp over the chicken to taste.
