This delicious Japanese fried chicken recipe comes from one of the newest members of the Bessie team. Allen has been a long time foodie and loves to cook. He also makes mouthwatering ramen kits, check it out here!
I never thought much of the humble bird, which sits squarely in the middle of my made-up meat hierarchy (beef takes the crowing spot). However, after tasting this amazing, free-range chicken, I was convinced to only use the best chicken Alberta has to offer. Chicken karaage has always been my favourite go to fried chicken dishes. With minimal cleanup and simple preparation, this bite-size chicken dish is perfect for a weeknight meal.
Ingredients
- 1 pack of chicken thighs
- 2 cloves of garlic
- ½ inch knob of ginger
- 1 tbsp of soy sauce
- 1 tbsp of mirin
- 1 tbsp of sake
- 1 tsp of rice wine vinegar
- Potato/Corn Starch
- Neutral-flavoured oil (such as grapeseed or vegetable oil)
Equipment
- Large bowl
- Large pan with wire rack
- Thermometer
- Dutch Oven / Pot for deep frying
Steps (20 minutes prep 10 minute cook)
- Receive your Bessie Box delivery.
- Defrost your beautiful chicken thighs in the fridge the night before.
- Debone chicken thighs and cut into roughly 2 inch pieces and place in a large bowl.
- Peel and grate ginger and garlic.
- Into the bowl add, soy sauce, mirin, sake, rice wine vinegar, and your grated ginger and garlic
- Let marinate in the fridge for at least 15 minutes and up to 1 day
- Fill your pot with neutral oil and bring up to 340 oC
- Lightly coat chicken pieces evenly with your choice of starch and set them aside for frying
- When the oil is ready fry the chicken pieces for 5-7 minutes in batches making sure not to overcrowd the pot. Maintaining consistent oil temperature is key
- When chicken is ready place on a wire rack to let the excess oil drip off
- Garnish with sesame seeds, white pepper, salt whatever you like!