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Chicken Karaage as in Japan

very easy


boneless chicken thighs cut into pieces
chopped ginger
1 clove
garlic, finely chopped
of cayenne pepper
1 TASk
of sugar
of sake
3 tbsp.
soy sauce (or tamari sauce)
1 cup
potato starch
frying oil (canola or vegetable)
2 cases
Miracle Whip (or mayonnaise)
1 Tbsp.
sriracha (or to taste)


Step 1
Trim chicken pieces well, removing fat from around them
Step 2
In a bowl, mix well the ginger, garlic, pepper, sugar, sake and soy sauce. Add the chicken pieces and mix well. Chill in the refrigerator for at least one hour.
Step 3
Take a frying pan and add the oil of your choice.
Step 4
Put the potato starch in a bowl.
Step 5
Take each piece of chicken and add it to the bowl of potato starch. Make sure each piece is well coated with the starch.
Step 6
Check that the oil is hot enough by putting a chopstick in the oil. If the tip of the chopstick produces small bubbles, your oil is hot enough.
Step 7
Add the chicken pieces, taking care not to overcrowd the pan. Cook for about 10 minutes, turning occasionally.
Step 8
Prepare a plate by putting a sheet of paper towel on it. Add a wire rack on top. Remove each piece with tongs and place on the rack. Repeat with remaining uncooked chicken.
Step 9
Mix Miracle Whip or mayonnaise with sriracha sauce. Serve immediately.


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