Karaage
Crispy Japanese-style fried chicken with a sweet and sour sauce, served over wilted spinach and topped with sesame seeds.
- Total time
- 40 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 cloves garlic
- ½ cup potato starch
- 2 cup vegetable oil
- 8 oz spinach
- 1 tbsp sesame seeds
Instructions
- 1
Cut the 1.5 lb chicken thighs into 2-inch pieces. In a bowl, mix the chicken with 3 tbsp soy sauce, 2 tbsp mirin, and 2 minced garlic cloves. Let marinate for 15 minutes.
- 2
While the chicken marinates, heat 2 cups vegetable oil in a deep pot to 350°F. The oil should shimmer but not smoke.
- 3
Dredge the marinated chicken pieces in 0.5 cup potato starch, shaking off excess. Coat each piece evenly.
- 4
Fry the chicken in batches, not crowding the pot, until golden brown and cooked through, about 6-8 minutes per batch. Drain on paper towels.
- 5
In a skillet, wilt the 8 oz spinach over medium heat with a splash of water until just tender, about 2 minutes. Season with a pinch of salt.
- 6
Serve the karaage over the spinach, drizzle with any remaining marinade (boiled first) or a simple sweet and sour sauce, and sprinkle with 1 tbsp sesame seeds.
- 7
For a sweet and sour sauce, simmer 2 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp sugar until slightly thickened, about 3 minutes.
Tools you’ll need
- deep pot
- skillet
- mixing bowl
- paper towels
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