Japanese Fried Chicken Bites (Karaage)
1014
- Prep Time15 mins
- Total Time35 mins
- Makes6 servings
(Photo: Erik Putz)
These bite-sized snacks are perfect for New Year's entertaining or a post-holiday recess.
Ingredients
500 g skinless, boneless chicken thighs, cut into 2-in. pieces
2 garlic cloves, minced
1 tbsp minced ginger
1 tbsp sake, or dry sherry
2 1/2 tsp soy sauce
1 tsp sesame oil
1 tsp granulated sugar
1/2 tsp salt
1/2 tsp pepper
oil, for deep frying
1/4 cup potato starch, (or cornstarch)
1/4 cup rice flour
flaked sea salt, (optional)
1/3 cup Kewpie or plain or miso mayonnaise, (optional; miso mayo recipe below)
1 lemon, cut into wedges
Instructions
STIR chicken, garlic, ginger, sake, soy, sesame oil, sugar, salt and pepper in a medium bowl. Cover, then refrigerate at least 1 hour or overnight.
POUR enough oil into a large heavy-bottomed pot to reach 2-in up the side. Heat over medium-high until deep-fry thermometer reaches 350F, then adjust heat to maintain temperature. Place a wire rack over a baking sheet and set aside.
WHISK potato starch and flour in a bowl. Add chicken mixture and toss until coated. Fry in batches, 5 to 6 pieces at a time, and cook until chicken is dark golden, about 4 min. Drain on rack and sprinkle with sea salt. Repeat with remaining chicken. Serve with Kewpie mayo and lemon wedges.
Nutrition (per serving)
Calories 283, Protein 17g, Carbohydrates 13g, Fat 17g, Sodium 459mg.
Miso mayo recipe
Whisk 1/3 cup mayo and 1/3 tsp each miso paste and sesame oil in a bowl. Sprinkle with finely chopped green onion and black sesame seeds.