Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/4 cup soy sauce
- 1/4 cup sake
- 2 tablespoons mirin
- 2 tablespoons miso paste
- 2 tablespoons mayonnaise
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large pot or Dutch oven for frying
Step-by-step instructions:
1. In a large bowl, whisk together the soy sauce, sake, mirin, miso paste, mayonnaise, grated ginger, and grated garlic until well combined.
2. Add the chicken pieces to the marinade and toss until evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
3. In a shallow dish, mix together the cornstarch and all-purpose flour.
4. Heat about 2 inches of vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. Working in batches, remove the chicken from the marinade and coat each piece in the flour mixture, shaking off any excess.
6. Carefully add the chicken to the hot oil and fry until golden brown and cooked through, about 3-4 minutes per batch.
7. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain any excess oil.
8. Serve the Miso Mayonnaise Karaage hot with a side of the remaining marinade for dipping.
Time:
Preparation time: 15 minutes
Marinating time: 1 hour or up to overnight
Cooking time: 3-4 minutes per batch
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 32g
Protein: 28g
Sodium: 1100mg
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts or chicken tenders.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add a pinch of cayenne pepper or red pepper flakes to the flour mixture for a spicy kick.
- Substitute the chicken with shrimp or tofu for a vegetarian option.
- Use different types of miso paste for different flavor profiles.
Tips and tricks:
- Make sure the oil is at the correct temperature before adding the chicken to ensure even cooking.
- Use a slotted spoon to remove any bits of flour mixture from the oil between batches to prevent burning.
- Serve the Miso Mayonnaise Karaage immediately after frying for the best texture.
Storage instructions:
Leftover Miso Mayonnaise Karaage can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a single layer on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Miso Mayonnaise Karaage on a platter with a side of the remaining marinade for dipping. Garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve the Miso Mayonnaise Karaage with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the chicken is not crispy, increase the heat of the oil or fry for a longer period of time.
- If the chicken is overcooked, reduce the frying time or lower the heat of the oil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use a deep-fry thermometer to ensure the oil is at the correct temperature to prevent undercooked chicken.
Food history:
Karaage is a Japanese cooking technique where meat or seafood is marinated in soy sauce, sake, and ginger, coated in flour or starch, and deep-fried until crispy. Miso Mayonnaise Karaage is a variation of this classic dish, where miso paste and mayonnaise are added to the marinade for extra flavor.
Flavor profiles:
Savory, umami, slightly sweet, and tangy.
Serving suggestions:
Serve the Miso Mayonnaise Karaage as an appetizer or main dish with a side of steamed rice and stir-fried vegetables.
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Region: Japanese