Chicken Karaage Recipe

Cooking Instructions

1. 1

   Marinate the Chicken

   In a bowl, combine soy sauce, mirin, ginger, and minced garlic. Add the chicken thighs and marinate for at least 30 minutes.

2. 2

   Prepare the Coating

   In a shallow dish, add cornstarch and mix in a pinch of Szechuan salt. This will be used to coat the chicken.

3. 3

   Heat the Oil

   In a large pot or deep pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

4. 4

   Coat the Chicken

   Remove the chicken from the marinade and dredge each piece in the cornstarch mixture until well coated.

5. 5

   Fry the Chicken

   Carefully add the coated chicken to the hot oil in batches, frying until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.

6. 6

   Prepare the Chili Aioli

   In a small bowl, mix mayonnaise with chili paste to taste. Adjust seasoning as needed.

7. 7

   Serve

   Plate the fried chicken and garnish with Szechuan salt, Thai herbs (Thai basil and cilantro). Serve with the chili aioli on the side.