A karaage recipe that doesn't use garlic or ginger, eaten with an incredibly delicious sweet and sour sauce perfect for summer. The coating is crispy, the inside is juicy, and it pairs perfectly with a highball. The special sauce made with rice vinegar creates an elegant, restaurant-quality flavor.
Ingredients
Main Ingredients (2 servings)
- Chicken Thigh...350g
- Potato Starch...1 and 1/2 tbsp
Seasonings
- [A] Soy Sauce...1 tsp
- [A] Salt...1/3 tsp
- [A] Sake...1 and 1/2 tbsp
- [B] Rice Vinegar...5 tsp
- [B] Soy Sauce...1 tsp
- [B] MSG(Ajinomoto) (MSG)...4 dashes
- [B] Sugar...2 tsp
- [B] Salt...1/4 tsp
Steps
- Cut the 350g chicken thigh into 8 pieces.
- Rub the cut chicken with 1 tsp soy sauce, 1/3 tsp salt, 1 and 1/2 tbsp sake, and 1 and 1/2 tbsp potato starch.
- Marinate the chicken for 15 minutes. [Pro Tip!] Sake adds moisture to the chicken, and potato starch helps the coating adhere well.
- In a bowl, add 5 tsp rice vinegar, 1 tsp soy sauce, 4 dashes MSG(Ajinomoto) (MSG), 2 tsp sugar, and 1/4 tsp salt, then mix well. [Pro Tip!] Using rice vinegar gives it a milder aroma and a restaurant-quality taste. MSG(Ajinomoto) (MSG) rounds out the sharpness of the vinegar, making it mellow.
- Heat salad oil in a frying pan over medium heat.
- Place the marinated chicken in the frying pan, spreading out the skin.
- Lightly move the chicken around to ensure oil coats everything, then cover with an oil screen and fry. [Pro Tip!] By using less soy sauce, it fries to a beautiful golden color, making it visually appealing.
- Fry until everything turns golden brown.
- Remove the fried chicken and drain the oil.
- Plate the fried chicken.
- Pour the prepared sweet and sour sauce around the plate, allowing it to pool, rather than directly over the karaage.
- Golden Karaage with sweet and sour sauce is ready.
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