Japanese fried chicken bites (Karaage)

15

PREP TIME

15 min

TOTAL TIME

35 min

Serves

6

* PLUS 1 hour chilld time
Japanese fried chicken bites (Karaage)

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 mayonnaise , (optional)
  • 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. Kitchen Tip: Try our Miso-Mayo: Whisk ⅓ cup mayo and ½ tsp each miso paste and sesame oil in a bowl. Sprinkle with finely chopped green onion and black sesame seeds.

Mastering the basics: kung pao chicken

Nutrition (per serving)

  • Calories
  • 283,
  • Protein
  • 17 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 17 g,
  • Sodium
  • 459 mg.