Nashville Hot Honey Karaage
“Ah, the combination of not one but two of my all-time favorite fried chickens,” says chef and cookbook author Joshua Weissman. “Karaage happens to be completely gluten free, so here you go, gluten-free homies—we’ve got your recipe. (Love you so much.) I think the crunchiest of all chickens is usually Korean fried chicken, but one of the beauties of karaage is the simplicity of its texture,” Joshua explains. “It’s very light and crisp, but its initial crunch is always so tantalizing.” This dish will make an impressive centerpiece for a nontraditional Hanukkah feast.
Ingredients:
- 2 cups (7 3/4 oz./240 g) cornstarch
- 2 Tbs. (1 fl. oz./30 ml) soy sauce
- 1 Tbs. (1/2 fl. oz./15 ml) distilled white vinegar
- 1 tsp. (5 g) grated fresh ginger
- 1/2 tsp. (3 g) freshly ground white pepper
- 3 Tbs. (1 1/2 oz./45 g) sriracha (or chili paste of choice)
- 1 1/2 tsp. (1/3 oz./9 g) fine sea salt
- 2 lb. (910 g) boneless and skinless chicken thighs, cut into 1-inch (2.5-cm) chunks
- 2 1/2 quarts (2.4 l) vegetable oil
- Honey for serving
For the Nashville hot oil:
- 2 tsp. (6 g) smoked paprika
- 3 tsp. (6 g) cayenne
- 1/2 tsp. (3 g) freshly ground white pepper
- 2 tsp. (1/4 oz./7 g) garlic powder
- 1 tsp. (4 g) MSG (optional)
- 2 1/2 tsp. (1/2 oz./15 g) fine sea salt
- 1 Tbs. (1/2 oz./13 g) light brown sugar
- 1 cup (8 fl. oz./250 ml) hot fry oil (from frying the chicken)
Directions:
Place the cornstarch in a shallow dish. Set aside. Place a wire rack on a baking sheet. Set aside.
In a medium bowl, combine the soy sauce, vinegar, ginger, white pepper, sriracha and salt. Whisk until combined. Add the chicken to the mixture, coat thoroughly in the sauce, cover and place in the fridge for at least 5 minutes or up to overnight.
Add the vegetable oil to a 6-quart (5.6-l) heavy-bottomed pot. (The oil shouldn’t be any higher in the pot than halfway.) Heat the oil to 350°F (180°C) over medium-high heat.
While the oil is heating, toss the chicken in the cornstarch until it’s completely coated in every nook and cranny. Place the coated chicken on a separate baking sheet.
Working in three batches, place the chicken in the hot oil and fry for 4 to 5 minutes, or until it’s completely cooked through and the outside is a crispy golden brown. (To check if the chicken is fully cooked, remove the thickest piece and cut it in half. If the inside is bleeding or still pink, place it back in the oil and continue cooking until it’s fully cooked.) Transfer the cooked chicken to the wire rack to drain. Repeat with the remaining chicken.
To make the Nashville hot oil, combine the paprika, cayenne, white pepper, garlic powder, MSG (if using), salt and brown sugar in a medium metal or heatproof bowl. Whisk until combined. Add 1 cup (8 fl. oz./250 ml) of the hot fry oil from the frying pot. Whisk again until thoroughly combined.
Add the chicken to the Nashville hot oil. Toss until the chicken is completely coated and then transfer to the wire rack to drain. Serve immediately with a light drizzle of your favorite honey over the top. (Alternatively, serve as is or with a flavored mayo or aioli on the side for dipping.) Serves 5 to 6.
Adapted from Texture Over Taste by Joshua Weissman (DK 2023)
Recommended Products:
-
$35
-
$12.95
-
$32.95
-
$6.95
-
$170
(96)
-
$24.95
(9)
-
$34.95
-
$279.95
(44)
-
$39.95
-
$11.95
-
$119.95
-
$249
