Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup sake
- 2 tbsp mirin
- 2 tbsp grated ginger
- 2 tbsp minced garlic
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1/2 cup cornstarch
- Vegetable oil, for frying
- Green onions, sliced (for garnish)
Special Equipment Needed:
- Deep fryer or large pot for frying
- Thermometer for monitoring oil temperature
Step-by-Step Instructions:
1. In a large bowl, whisk together soy sauce, sake, mirin, ginger, garlic, gochujang, and sesame oil.
2. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
3. Heat vegetable oil in a deep fryer or large pot to 350°F.
4. Place cornstarch in a shallow dish. Remove chicken from marinade and coat each piece in cornstarch, shaking off any excess.
5. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.
6. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 5-7 minutes per batch
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 20g
Protein: 26g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless chicken breasts or even tofu for a vegetarian option.
- Gochujang can be substituted with sriracha or any other chili paste.
Variations:
- Add a tablespoon of honey to the marinade for a sweeter flavor.
- Substitute the soy sauce with tamari for a gluten-free option.
- Add a tablespoon of rice vinegar to the marinade for a tangy flavor.
Tips and Tricks:
- Make sure the oil is at the right temperature before frying to ensure crispy and evenly cooked chicken.
- Use a slotted spoon or spider to remove the chicken from the oil to avoid excess oil on the chicken.
- For an extra crispy coating, double coat the chicken in cornstarch.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat 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 a sprinkle of sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
Stir-fried vegetables, steamed rice, or a side salad.
Troubleshooting Advice:
- If the chicken is not crispy, make sure the oil is at the right temperature and that the chicken is coated evenly in cornstarch.
- If the chicken is overcooked, reduce the frying time or lower the oil temperature.
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 thermometer to monitor the oil temperature to avoid burns or fires.
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:
This dish is savory, spicy, and slightly sweet with a crispy coating and tender chicken.
Serving Suggestions:
Serve as an appetizer or main dish with rice and vegetables.
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Region: Japanese