Crispy Chicken Recipe
karaage chicken, cabbage, black chili mayo, pickled veg, crispy shallots
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Ingredients
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Chicken Marinade
Coating
Frying
Black Chili Mayo
Pickled Veg
Garnish
Method
Marinate Chicken
- 1
Marinate the Chicken
In a bowl, combine soy sauce, sake, grated ginger, minced garlic, sugar, and black pepper. Add the boneless chicken thighs, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for better flavor.
Prepare Coating
- 2
Mix Coating Ingredients
In a separate bowl, mix together cornstarch, all-purpose flour, and baking powder. This will be used to coat the marinated chicken.
Prepare Pickled Veg
- 3
Pickle the Vegetables
In a saucepan, combine rice vinegar, sugar, and salt and bring to a simmer. Add the julienned carrots and cucumbers. Remove from heat, let cool, and refrigerate for at least 30 minutes before serving.
Fry Chicken
- 4
Heat 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 Chicken
Remove the marinated chicken from the fridge and dip each piece into the coating mixture, ensuring it is evenly coated.
- 6
Fry Chicken
Carefully add the coated chicken pieces to the hot oil in batches. Fry for about 5-7 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Make Black Chili Mayo
- 7
Combine Ingredients
In a small bowl, mix together mayonnaise, black chili paste, and lime juice until smooth. Adjust seasoning if necessary.
Assemble and Serve
- 8
Plate the Dish
On a serving plate, lay down a bed of shredded cabbage. Top with crispy fried chicken, then drizzle with black chili mayo. Add pickled vegetables on the side and sprinkle crispy shallots over the top for garnish.
