Karaage Chicken
Main Dishes • Japanese
Description
Radish can be partially or completely replaced with daikon.
Ingredients
- Chicken Thighs 10 oz
- Ginger 0 oz
- Garlic 2 cloves
- Soy Sauce 0 fl oz
- Sake 0 fl oz
- Mirin 0 fl oz
- Gingerbread-flavored syrup 0 fl oz
- Scallions 3 stalks
- Kewpie Japanese Mayonnaise 0 oz
- Mild Chili Spice 1 piece
- Butter 0 oz
- Cilantro 0 oz
- Chicken Broth 0 fl oz
- Oyster Mushrooms 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Lemon to taste
Step-by-Step Guide
Step 1
For the marinade, whisk together sake, mirin, soy sauce, and a little bit of simple syrup (5 ml). Add a minced garlic clove, a piece of chili, ground black pepper, chopped ginger (5 g), and a bit of green onion. Mix well and add a pinch of salt.
Step 2
Cut the chicken thighs into 2–3 inch pieces, pour the resulting marinade over them, mix well, cover, and place in the refrigerator for 5–6 hours, or preferably overnight.
Step 3
Remove the chicken from the marinade and pat it dry on a stack of paper towels.
Step 4
Coat the chicken pieces thoroughly in a mixture of flour and starch, ensuring there are no bare spots, and shake off any excess.
Step 5
Heat the frying oil and fry the chicken pieces until golden brown.
Step 6
Combine Japanese mayonnaise, chicken broth, sugar syrup, oyster sauce, and softened butter in a blender bowl. Add the remaining clove of garlic, ginger, chili pepper, cilantro, salt, and black pepper. Blend until smooth.
Step 7
Serve the karaage chicken with the sauce, a wedge of lemon, and chopped green onions.
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