Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup soy sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1/4 cup sesame seeds
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large pot or deep-fryer
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large bowl, combine the cornstarch and sesame seeds. Add the chicken pieces and toss to coat evenly.
2. In a separate bowl, whisk together the soy sauce, sake, mirin, ginger, sesame oil, and honey. Pour the mixture over the chicken and stir to coat.
3. Heat the vegetable oil in a large pot or deep-fryer to 350°F.
4. Working in batches, carefully add the chicken to the hot oil and fry until golden brown and crispy, about 5-6 minutes. Use a slotted spoon or spider strainer to transfer the chicken to a paper towel-lined plate to drain excess oil.
5. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Fry the chicken at 350°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 330
- Fat: 17g
- Carbohydrates: 20g
- Protein: 23g
- Sodium: 680mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or boneless pork.
- Sake can be substituted with dry white wine or rice vinegar.
- Mirin can be substituted with sweet sherry or honey.
Variations:
- Add chopped scallions or garlic to the marinade for extra flavor.
- Substitute the sesame seeds with panko breadcrumbs for a different texture.
- Use a different protein such as shrimp or tofu.
Tips and tricks:
- Make sure the oil is at the right temperature before adding the chicken to ensure it cooks evenly and doesn't absorb too much oil.
- Don't overcrowd the pot or deep-fryer when frying the chicken to prevent the temperature from dropping and the chicken from becoming soggy.
- Serve the chicken immediately after frying for the best texture and flavor.
Storage instructions:
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the 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 a sprinkle of sesame seeds and chopped scallions for garnish.
Garnishes:
- Sesame seeds, chopped scallions, or cilantro.
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Edamame, cucumber salad, or miso soup.
Troubleshooting advice:
- If the chicken is not crispy, the oil may not be hot enough or the chicken may be overcrowded in the pot or deep-fryer.
Food safety advice:
- Use a deep-fry thermometer to ensure the oil is at the right temperature to prevent the chicken from being undercooked or overcooked.
Food history:
- Karaage is a Japanese cooking technique where meat or fish is marinated in soy sauce, sake, and ginger, then coated in potato starch and deep-fried.
Flavor profiles:
- The sesame ginger marinade adds a sweet and savory flavor to the crispy fried chicken.
Serving suggestions:
- Serve the chicken as an appetizer or main dish with your favorite dipping sauce.
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Region: Japanese