Poke Bowl
March 12, 2024Poke Bowl
March 12, 2024Chicken karaage is one of the tastiest forms of fried chicken out there, and the sweet soy glaze elevates it even further. The potato starch makes the crust extremely crispy and keeps it that way even after you coat it with sauce. We strongly advocate dipping the chicken in kewpie mayonnaise and or the sauce that we designed.
Steps:
- Quarter chicken thighs and place in bowl. Add sesame oil, soy sauce, mirin, cooking sake, ginger, garlic, oyster sauce, and salt and pepper, and mix. Marinate for 20 mins.
- Wash and cut cucumbers and place them in a bowl. Mix sesame seeds, soy sauce, sesame oil rice wine vinegar, and sugar, and toss with cucumbers.
- Add potato starch to chicken mixture and mix until chicken is partially coated.
- Mix sugar, soy sauce, mirin and sake in a sauce pan and cook over medium high heat until reduced enough to coat the pack of a spoon.
- Heat oil to medium high in a heavy bottomed pot or wok. Add chicken and fry for around 8 minutes or until cooked through. Drain on a plate with paper towels.
- Toss fried chicken and sweet soy glaze in large bowl and serve on a plate with cucumber salad.
Ingredients:
Chicken
6 chicken thighs
125mL potato starch
Vegetable oil for frying
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp mirin
1 tbsp cooking sake
10 mL grated ginger
5 ml grated garlic
1 tbsp oyster sauce
Salt and pepper to taste
Cucumber salad
2 cucumbers cut into half moons
2 tsp sesame seeds
2 tablespoons sesame oil
1 tbsp rice wine vinegar
1 tbsp soy sauce
Sugar to taste
Sweet soy glaze
6 tbsp sugar
4 tbsp mirin
4 tbsp sake
8 tbsp soy sauce
