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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a bowl, combine soy sauce, minced garlic, grated ginger, salt, and black pepper. Add the chicken thighs and mix well. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 2
Prepare the Coating
In a separate bowl, mix the all-purpose flour and cornstarch together.
- 3
Coat the Chicken
Remove the chicken from the marinade and let the excess liquid drip off. Dredge the chicken pieces in the flour-cornstarch mixture until fully coated.
- 4
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 5
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 5-7 minutes per side. Use a slotted spoon to remove the chicken and drain on paper towels.
- 6
Serve
Serve the karaage hot with sweet chili sauce drizzled on top and a side of seasonal pickles.