Karaage and Sweet and Sour Chicken with Salad
Crispy fried chicken pieces tossed in a tangy sweet and sour sauce, served over a fresh shredded cabbage and lettuce salad with a carrot flower garnish. A quick and satisfying weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp soy sauce
- ½ cup cornstarch
- 2 cup vegetable oil
- ¼ cup ketchup
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 4 cup shredded cabbage and lettuce mix
Instructions
- 1
Cut the 1.5 lb chicken thighs into bite-sized pieces. In a bowl, toss with 2 tbsp soy sauce and let marinate for 10 minutes.
- 2
While chicken marinates, make the sauce: in a small bowl, whisk together 1/4 cup ketchup, 2 tbsp rice vinegar, 2 tbsp sugar, and remaining 1 tbsp soy sauce. Set aside.
- 3
Heat 2 cups vegetable oil in a deep skillet or pot over medium-high heat until a drop of water sizzles (about 350°F).
- 4
Dredge the marinated chicken pieces in 1/2 cup cornstarch, shaking off excess. Fry in batches without crowding, until golden brown and cooked through, about 5-6 minutes per batch. Drain on paper towels.
- 5
In a large bowl, toss the fried chicken with the prepared sauce until well coated.
- 6
Serve the chicken over 4 cups of shredded cabbage and lettuce mix. Garnish with carrot flower if desired.
- 7
Optional: sprinkle with sesame seeds or sliced green onions for extra flavor.
Tools you’ll need
- Deep skillet or pot
- Mixing bowls
- Whisk
- Paper towels
- Tongs
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