Karaage

Serves 1
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Directions

  1. 1Cut 1 new onion and put it in a mixer bowl.
  2. 2Peel and cut ginger, then add it to the mixer bowl.
  3. 3Cut small chilies into pieces and add them to the mixer bowl. (Remove seeds for less heat, and wash hands after handling.)
  4. 4Mix all ingredients in the bowl.
  5. 5Add the mixed ingredients to the chicken with chili paste, soy sauce, and Mirin.
  6. 6Mix the chicken and marinade well.
  7. 7Marinate the chicken for a minimum of 30 minutes, or 1 to 2 hours for best results.
  8. 8Pat the chicken dry, then coat it in cornstarch, removing any extra starch.
  9. 9Fry the chicken in oil at 170 degrees Celsius.
  10. 10Reduce the leftover marinade in a pan with water and a little sugar over medium-strong heat to create a sauce.
  11. 11Optionally, make a sauce by mixing mayonnaise, ketchup, and mashed pepper.
  12. 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.