Karaage Recipe

Inspired by Uchi Austin

Time1h

Serves4

chicken thigh, sweet chili, seasonal pickle

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Ingredients

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Karaage Ingredients

1 1/8 lb (500 g) chicken thighs, boneless and skinless

3 tbs Aged soy sauce

2 tbs Sake

1 tsp Ginger, grated

2 cloves Garlic, minced

1 cup Cornstarch

1 cup 00 bread flour

2 1/8 cup (500 ml) vegetable oil, for frying

4 tbs sweet chili sauce

7.05 oz (200 g) seasonal pickles (e.g., cucumber, radish)

Method

Preparation Directions

Marinate the Chicken

In a bowl, combine soy sauce, sake, grated ginger, and minced garlic. Add chicken thighs and mix well. Cover and marinate in the refrigerator for at least 30 minutes.

Coat the Chicken

After marinating, remove the chicken from the refrigerator. In a separate bowl, mix cornstarch and all-purpose flour. Dredge each piece of marinated chicken in the flour mixture, ensuring they are well-coated.

Fry the Chicken

In a deep pan or fryer, heat vegetable oil over medium-high heat. Once the oil is hot (about 170°C/340°F), fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels.

Serve

Serve the karaage hot with a drizzle of sweet chili sauce and a side of seasonal pickles.