Chicken Karaage with Spicy Garlic Soy
Boasting sweet and spicy flavors, the popular Japanese fried chicken known as chicken karaage makes a fantastic appetizer. This version is tossed with a spicy garlic soy sauce, developed in partnership with world-famous chef Masaharu Morimoto who is renowned for his innovative culinary style and unique fusion flavors. This recipe is easy to scale up when you’re serving a crowd and trust us, these savory, bite-size morsels will go fast! The chicken pieces are fried twice, the key to producing that irresistible, extra-crispy skin.
Ingredients
For the marinade:
- 1 Tbs. sake
- 1 Tbs. mirin
- 1 egg, lightly beaten
- 3 garlic cloves, minced
- 1-inch (2.5-cm) piece fresh ginger, peeled and minced
- 1/2 tsp. kosher salt
- 1/4 tsp. soy sauce
- 1/2 tsp.
8 oz. (240 g) boneless, skinless chicken thighs (about 2 thighs), cut into bite-size pieces- 3 Tbs. cornstarch
- 3 Tbs. all-purpose flour
- Canola oil for frying
- 1 oz. (30 g) Morimoto x Williams Sonoma Spicy Garlic Soy Sauce, plus more to taste
- Sliced scallions for garnish
Directions
To make the marinade, in a large sealable plastic bag, combine the sake, mirin, egg, garlic, ginger, salt and soy sauce and mix until blended. Add the chicken and knead well until the chicken has absorbed all the marinade.
In a small bowl, stir together the cornstarch and flour.
In a large, heavy pot over medium-high heat, pour in canola oil to a depth of 2 inches (5 cm) and heat to 350°F (180°C) on a deep-frying thermometer.
Remove the chicken from the bag and place the chicken on a plate. Sprinkle with the cornstarch-flour mixture to coat each piece.
Add the chicken to the hot oil and fry until golden and cooked through, about 3 minutes. Using a slotted spoon, transfer the chicken to a paper towel–lined plate. Increase the oil temperature to 375°F (190°C).
Fry the chicken again until deeply golden and crispy, about 1 minute. Using a slotted spoon, transfer to another paper towel–lined plate.
In a large bowl, toss the chicken with the spicy garlic soy sauce. Taste and add more sauce if desired. Garnish with scallions and serve immediately. Serves 2 to 4.
Recipe courtesy of restaurateur and Iron Chef Masaharu Morimoto