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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Karage
...in your mind.
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Chicken Karage

Chicken Karage

Ah yes, Chicken Karage - little one-biters of Japanese chicken deliciousness. And while I suggest Japanese mayo and Togarashi (Japanese pepper powder) for dipping, you could really use anything…mustard, bbq sauce, ketchup. Ok, no - not ketchup.

Ingredients

  • 1.5 pounds boneless skinless chicken thighs
  • 1 tablespoon soy
  • 1 tablespoon sake, sub for dry sherry, Chinese cooking wine
  • 1 tablespoon Mirin, or sub with about 1/4 teaspoon sugar - or even leave out and you’ll be fine
  • 1/2 tablespoon ginger paste
  • 1/2 tablespoon garlic paste
  • 1/4 teaspoon sesame oil
  • 1 cup cornstarch
  • Oil for frying
  • Japanese mayo, I mean it only makes sense right?
  • Togarashi, or sub with a little paprika, chili powder or dip into anything you like

Directions

  1. Cut chicken into bite size pieces, and put into a large bowl
  2. Add the soy, sake, mirin, ginger, garlic and sesame oil - mix really well to combine and refrigerate 30 minutes
  3. Heat oil to 325 degrees
  4. Put cornstarch on a plate, then coat each piece of chicken well - put pieces on another plate
  5. Carefully put chicken pieces into the oil and cook 2 minutes, or just until beginning to get a touch of color
  6. IMPORTANT - it’s better to fry in a couple batches than overload your pan or fryer
  7. Remove when done, and set aside, continue with remaining pieces
  8. Turn oil up to 375, and cook chicken for one more minute, then remove to a rack to drain a bit
  9. Put some mayo in a small bowl, top with a little togarashi and serve