Karage Recipe
Japanese boneless fried chicken w / mustard sauce
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Ingredients
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Chicken Marinade
Breading
Frying
Mustard Sauce
Method
Marinating Chicken
Prepare the Chicken
In a large bowl, combine the soy sauce, sake, grated ginger, minced garlic, sugar, salt, and black pepper. Mix well.
Marinate
Add the boneless chicken thighs to the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
Preparing Breading
Make the Breading Mix
In a separate bowl, combine the all-purpose flour, cornstarch, and baking powder. Mix well.
Frying Chicken
Bread the Chicken
Remove the marinated chicken from the refrigerator. Dip each piece in the egg wash, then coat with the flour-cornstarch mixture, pressing lightly to adhere.
Fry the Chicken
Carefully place the breaded chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry for about 5-7 minutes or until golden brown and cooked through, turning occasionally.
Drain
Once done, remove the chicken and place it on a plate lined with paper towels to drain excess oil.
Making Mustard Sauce
Combine Sauce Ingredients
In a small bowl, mix together the Dijon mustard, mayonnaise, honey, and rice vinegar until smooth and well combined.
Serve
Serve the crispy chicken hot with the mustard sauce on the side for dipping.