Ingredients with Measurements:
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup sake
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Green onions, sliced, for garnish
- Sesame seeds, for garnish
Special Equipment Needed:
- Deep-fry thermometer
- Large pot or Dutch oven for frying
Step-by-Step Instructions:
1. In a large bowl, mix together cornstarch and black pepper.
2. Add chicken pieces to the bowl and toss to coat evenly.
3. Heat vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F.
4. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.
5. Remove chicken from the pot and place on a paper towel-lined plate to drain excess oil.
6. In a small saucepan, combine soy sauce, honey, sake, ginger, and garlic. Bring to a boil over medium heat, then reduce to a simmer and cook for 5 minutes.
7. Pour the sauce over the fried chicken and toss to coat evenly.
8. Garnish with sliced green onions and sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Frying oil temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 12g
- Carbohydrates: 43g
- Protein: 30g
Substitutions for ingredients:
- Sake can be substituted with dry white wine or rice vinegar.
- Cornstarch can be substituted with potato starch or all-purpose flour.
Variations:
- Add a pinch of cayenne pepper to the sauce for a spicy kick.
- Use shrimp or tofu instead of chicken for a vegetarian option.
- Serve over a bed of rice or with steamed vegetables for a complete meal.
Tips and Tricks:
- Make sure the oil is at the correct temperature before frying to ensure crispy chicken.
- Use a slotted spoon or spider to remove the chicken from the pot to avoid splatters.
- Double the sauce recipe for extra flavor.
Storage Instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat chicken in the oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve on a platter with sliced green onions and sesame seeds sprinkled on top.
Garnishes:
- Sliced green onions and sesame seeds.
Pairings:
- Serve with a side of steamed rice and stir-fried vegetables.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting Advice:
- If the chicken is not crispy enough, increase the heat of the oil or fry for a longer time.
Food Safety Advice:
- Use a deep-fry thermometer to ensure the oil is at the correct temperature before frying.
- Use a slotted spoon or spider to remove the chicken from the pot to avoid splatters.
Food History:
- Karaage is a Japanese cooking technique where meat or fish is marinated in soy sauce and sake, coated in starch, and deep-fried.
Flavor Profiles:
- Sweet and savory with a crispy texture.
Serving Suggestions:
- Serve as an appetizer or main dish.
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Region: Japanese