Amazingly delicious, yet so easy in the microwave! Just marinate chicken thigh with seasonings and potato starch, coat with oil, and microwave for perfect karaage. Healthy as it's not deep-fried, and a revolutionary time-saving recipe perfect for lunchboxes.
Ingredients
Main Ingredients (1 serving)
- Chicken thigh 160g
- Potato starch 1 and 2/3 tbsp
Seasonings
- [A] Soy sauce 1 tsp
- [A] Salt 1 pinch
- [A] MSG(Ajinomoto) (MSG) 4 shakes
- [A] Garlic powder 5 shakes
- [A] Rice oil 1 tbsp
Steps
- Cut 160g chicken thigh into 5 equal pieces if packing for a bento.
- Place the cut chicken thigh in a bowl, add 1 tsp soy sauce, 1 pinch salt, 4 shakes MSG(Ajinomoto) (MSG), and 5 shakes garlic powder, then rub it in well. [Pro Tip!] If you don't add unnecessary ingredients like sake or Mirin (Sweet Rice Wine), the flavor will penetrate even without marinating. Using garlic powder saves the effort of grating fresh garlic and is suitable for bentos.
- Next, add 1 and 2/3 tbsp potato starch and rub it in thoroughly until there's no more powdery residue. [Pro Tip!] All steps can be completed in a single bowl, reducing dishwashing.
- Arrange the chicken on a heatproof dish with the skin side up. [Pro Tip!] Arranging with the skin side up helps the skin cook thoroughly and become crispy.
- Drizzle 1 tbsp rice oil over the entire chicken.
- Microwave at 600W for 4 and a half minutes without plastic wrap. [Pro Tip!] Microwaving with oil on top causes the oil to reach a high temperature, resulting in a fried-like texture.
- While heating, wash the bowl and other utensils used.
- After heating, serve the chicken on a plate or place it in a bento box with 200g of rice to complete. [Pro Tip!] It's delicious even when cold and perfect for bentos. It's also healthier and less oily than regular deep-fried karaage.
- Garnish with red pickled ginger for color.
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