Serves 1
Directions
- 1Cut 1 new onion and put it in a mixer bowl.
- 2Peel and cut ginger, then add it to the mixer bowl.
- 3Cut small chilies into pieces and add them to the mixer bowl. (Remove seeds for less heat, and wash hands after handling.)
- 4Mix all ingredients in the bowl.
- 5Add the mixed ingredients to the chicken with chili paste, soy sauce, and Mirin.
- 6Mix the chicken and marinade well.
- 7Marinate the chicken for a minimum of 30 minutes, or 1 to 2 hours for best results.
- 8Pat the chicken dry, then coat it in cornstarch, removing any extra starch.
- 9Fry the chicken in oil at 170 degrees Celsius.
- 10Reduce the leftover marinade in a pan with water and a little sugar over medium-strong heat to create a sauce.
- 11Optionally, make a sauce by mixing mayonnaise, ketchup, and mashed pepper.
- 12Serve the Karaage with the prepared sauces.
Ingredients
- 1 onion new onion
- 2 cm ginger
- 4 to 6 small chilies small chilies
- 15 cl salted soy sauce
- 5 cl mirin or rice vinegar or cider vinegar
- 1 tablespoon chili paste or gochujang
- cornstarch or potato starch
- frying oil (grape seed oil preferred)
- 4 chicken tops (thighs)
Equipment
mixerpanabsorbent paper
Tips
- To make it less hot, remove the chili seeds.
- Always wash your hands after handling chili.
- You can do two cooks for crispier chicken.
- Don't discard the marinade; reduce it with water and a little sugar for a sauce.
- For another sauce, mix mayonnaise, ketchup, and mashed pepper.
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