Karaage Recipe
Chicken thigh, sweet chili, seasonal pickle
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Ingredients
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Main Ingredients
Pickle Ingredients
Method
Preparation of Chicken Karaage
- 1
Marinate the Chicken
In a bowl, combine the sweet chili sauce, salt, black pepper, garlic powder, and ginger powder. Add the chicken thighs, ensuring they are well coated. Cover and marinate for at least 30 minutes in the refrigerator.
- 2
Prepare the Coating
In a separate bowl, mix together the all-purpose flour and cornstarch. This will be used for coating the marinated chicken.
- 3
Heat the Oil
In a deep pan or fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 4
Coat the Chicken
Remove the marinated chicken from the refrigerator and coat each piece in the flour and cornstarch mixture, shaking off any excess.
- 5
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil and fry in batches for about 5-7 minutes or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 75°C (165°F).
- 6
Drain and Serve
Once cooked, remove the chicken from the oil and let it drain on a paper towel-lined plate to remove excess oil. Serve hot.
Preparation of Seasonal Pickle
- 7
Prepare the Pickling Liquid
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently until the sugar dissolves completely.
- 8
