Japanese Chicken Karaage Recipe
- 2 tbsp cornstarch
- 2-3 tbsp all purpose flour
- 1.5 lbs boneless and skinless thighs, cubed
- 3 garlic cloves minced
- 3 tbsp ginger minced
- 2 tbsp soy sauce
- 1/2 tbsp Shaoxing wine
- 1/2 tsp sesame oil
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp mayonnaise
- 1.5 tsp sriracha
In a mixing bowl, mix together chicken, sesame oil, soy sauce, garlic, wine, ginger, salt and pepper. Stir well.
Next, line the plates with chicken mixed sauce first, then all purpose flour, then cornstarch, and an empty plate. Then dip it in that order and place chicken on the empty plate.
For the karaage sauce, mix the mayonnaise and sriracha together.
In a wok or large saucer pan, heat up vegetable oil about 1/3 of the pan on medium high heat. Start dropping the chicken in and cook for about 5-7 minutes or until golden brown and crispy. Take the chicken out and serve immediately.