Japanese Chicken Karaage with Garlic Soy Dipping Sauce

Name: Japanese Chicken Karaage with Garlic Soy Dipping Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g chicken thighs, boneless and cut into bite-sized pieces; 2 tablespoons soy sauce; 2 tablespoons sake; 2 tablespoons mirin; 1 teaspoon grated ginger; 1 cup potato starch or cornstarch; 1/2 teaspoon salt; 1/2 teaspoon pepper; Vegetable oil, for deep-frying; 1/4 cup soy sauce; 1 tablespoon rice vinegar; 1 1/2 teaspoons sugar; 1 clove garlic, minced; 1 teaspoon sesame oil

Crispy Fried Chicken Bites with a Savory Sauce

A delightful Japanese dish featuring juicy chicken pieces coated with a crispy crust, complemented by a flavorful garlic soy dipping sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Marinade

500g chicken thighs, boneless and cut into bite-sized pieces

2 tablespoons soy sauce

2 tablespoons sake

2 tablespoons mirin

1 teaspoon grated ginger

For the Coating

1 cup potato starch or cornstarch

1/2 teaspoon salt

1/2 teaspoon pepper

For the Frying

Vegetable oil, for deep-frying

For the Garlic Soy Dipping Sauce

1/4 cup soy sauce

1 tablespoon rice vinegar

1 1/2 teaspoons sugar

1 clove garlic, minced

1 teaspoon sesame oil

Preparation

Marinating the Chicken

Combine marinade ingredients

In a medium bowl, combine soy sauce, sake, mirin, and grated ginger.

Coat chicken

Add the chicken pieces and toss well to coat.

Marinate

Cover and let it marinate in the refrigerator for at least 30 minutes.

Ensure the chicken is marinated thoroughly for an authentic flavor.

Preparing the Dipping Sauce

Mix sauce ingredients

In a small bowl, mix together soy sauce, rice vinegar, and sugar until the sugar dissolves.

Add garlic and oil

Stir in the minced garlic and sesame oil.

Let flavors meld

Set aside to allow the flavors to meld.

For a spicier kick, add a dash of chili oil to the dipping sauce.

Cooking Process

Coating the Chicken

Drain any excess marinade and pat the chicken pieces dry with paper towels. Dredge each piece in potato starch, ensuring an even coating.

Heating the Oil

In a deep-frying pan or wok, heat vegetable oil to 170°C (340°F).

Heat the oil to medium-high for best results.

Frying the Chicken

Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch.

Plating & Serving