Pan-Fried Chicken Karaage Recipe

Pan-fried chicken Karaage recipe. Cubed chicken thighs with soy sauce, sake, and spices fried in a heavy pan. This recipe belongs to Japanese cuisine. Use boneless and skin-on chicken thighs to prepare this meal.

Serve this crisp chicken with mayo or aioli sauce. You can prepare these sauces at home:

Yuzu Aioli Sauce Recipe

makes 2¼ cups (560 ml)

Ingredients: 2 tablespoons (30 ml) freshly squeezed lemon juice, 1/2 tablespoon (8 ml) dry mustard, 1/2 tablespoon (8 ml) granulated sugar, 1/2 tablespoon (8 ml) kosher salt plus some extra to taste, 2 egg yolks, 2 cups (500 ml) vegetable oil, 3/4 tablespoon (12 ml) yuzu juice, 3/4 tablespoon (12 ml) yuzu kosho paste

Instructions: In a medium mixing bowl, combine the lemon juice, mustard, sugar, salt, and egg yolks. Whisk until smooth. While whisking, slowly pour in vegetable oil and stir until a thick mayonnaise forms.

Stir in the remaining ingredients and mix until smooth. Season to taste with salt and black pepper. Serve with fried chicken bites.

Mayo Sauce Recipe

makes 1 cup (250 ml)

Ingredients: 1 large egg, lightly beaten, 2 tablespoons (30 ml) Sirka, 1/2 teaspoon (3 ml) salt, 1/8 teaspoon powdered black pepper, 1/2 teaspoon (3 ml) granulated sugar, 1/2 teaspoon (3 ml) mustard powder, 1 cup (250 ml) refined oil

Instructions: Place the beaten egg into the blender. Add the vinegar, salt, powdered black pepper, mustard powder, and sugar. Blend at full speed, adding refined oil in a thin stream until the required consistency is reached.

Turn off the blender. Pour the mayo sauce into a glass bowl. Serve with fried chicken.

Pan-Fried Chicken Karaage Recipe

Ingredients

• 1 pound (480 g) boneless, skin-on chicken thighs, cubed
• 1 tablespoon grated fresh ginger
• 1 clove garlic, peeled and grated
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 2 teaspoons granulated sugar
• 1/3 cup potato starch
• vegetable oil
• lemon

Method