Crispy Karaage Chicken with Sweet Chili Dip
Tender chicken thighs coated in a ginger-garlic flour crust, fried until golden and crunchy. Served with a sweet-spicy chili sauce that takes 60 seconds to mix.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1.5-inch bite-sized pieces
- ¾ cup all-purpose flour
- 1 tbsp ginger, grated
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- ½ cup sweet chili sauce
Instructions
- 1
Toss chicken pieces with ginger, garlic, soy sauce, and a pinch of salt and pepper in a bowl.
- 2
Spread flour on a plate. Coat each chicken piece lightly in flour, shaking off excess.
- 3
Heat 2 inches of neutral oil in a heavy-bottomed pot to 350°F (use a thermometer).
- 4
Working in two batches, fry chicken 3-4 minutes per batch until golden and crispy, not crowding the pot.
- 5
Transfer to a paper-towel-lined plate. Drain and cool 1 minute before serving.
- 6
Serve chicken with sweet chili sauce for dipping.
Tools you’ll need
- medium mixing bowl
- shallow plate
- heavy-bottomed pot (3-quart minimum)
- instant-read thermometer
- slotted spoon
- paper towels
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