Karaage Chicken Recipe
Shishito, lime miso aioli, togarashi
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Breading and Frying
Lime Miso Aioli
Garnish
Method
Marinating the Chicken
- 1
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
Frying the Chicken
- 3
Prepare the Breading
In a shallow dish, combine cornstarch and all-purpose flour. Mix well.
- 4
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until hot.
- 5
Bread the Chicken
Remove marinated chicken from the fridge. Dredge each piece in the flour-cornstarch mixture, shaking off any excess.
- 6
Fry the Chicken
Carefully place the breaded chicken pieces in the hot oil. Fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
Making the Lime Miso Aioli
- 7
Combine Ingredients
In a bowl, mix mayonnaise, miso paste, lime juice, minced garlic, and salt until smooth.
Serving
- 8
Plate the Dish
Serve the karaage chicken on a plate, garnished with shishito peppers, togarashi spice, and lime wedges.
- 9
Serve with Aioli
Serve the lime miso aioli on the side for dipping.
