Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- Vegetable oil, for frying
- Salt, to taste
- Green onions, sliced (optional)
Special equipment needed:
- Large mixing bowl
- Whisk
- Deep-fry thermometer
- Large pot or Dutch oven
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together soy sauce, sake, mirin, garlic, and ginger. Add chicken pieces and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. In a separate bowl, mix together cornstarch, flour, baking powder, and salt.
3. Heat vegetable oil in a large pot or Dutch oven to 350°F.
4. Remove chicken from marinade and discard excess liquid. Dredge chicken pieces in the flour mixture, shaking off any excess.
5. Carefully add chicken to the hot oil, a few pieces at a time, and fry until golden brown and cooked through, about 5-7 minutes. Use a slotted spoon to remove chicken from the oil and place on paper towels to drain excess oil.
6. Repeat with remaining chicken pieces.
7. Serve hot, garnished with sliced green onions if desired.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 25g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or even tofu for a vegetarian option.
- Sake can be substituted with dry white wine or rice vinegar.
- Mirin can be substituted with honey or sugar.
Variations:
- Add a pinch of cayenne pepper or chili flakes to the flour mixture for a spicy kick.
- Serve with a side of Japanese mayo or a dipping sauce made with soy sauce, rice vinegar, and honey.
- Try different types of meat or seafood, such as shrimp or squid.
Tips and tricks:
- Make sure to pat the chicken dry before dredging in the flour mixture to ensure a crispy coating.
- Do not overcrowd the pot when frying the chicken, as this will lower the oil temperature and result in soggy chicken.
- Use a deep-fry thermometer to ensure the oil stays at a consistent temperature.
- For an even crispier coating, double-dredge the chicken by dipping it in the flour mixture twice.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place chicken on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with sliced green onions and a sprinkle of sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with a side of steamed rice and pickled vegetables.
Suggested side dishes:
Steamed rice, pickled vegetables, miso soup.
Troubleshooting advice:
- If the chicken is not crispy enough, try increasing the oil temperature or frying for a longer period of time.
- If the chicken is too salty, try reducing the amount of soy sauce in the marinade.
Food safety advice:
- Use a deep-fry thermometer to ensure the oil reaches the correct temperature and avoid oil splatters.
- Make sure the chicken is cooked through and has an internal temperature of 165°F before serving.
Food history:
Karaage is a popular Japanese dish that originated in China and was brought to Japan in the 1920s. It is typically made with chicken or other meats that are marinated and then deep-fried.
Flavor profiles:
Salty, savory, crispy.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Japanese