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