Chicken Karaage With Sweet Chili Sauce Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, ginger, garlic, and sake. Add the chicken pieces and marinate for at least 30 minutes.
• STEP 2.In a separate bowl, mix together flour, cornstarch, salt, and pepper. Coat the marinated chicken pieces in the flour mixture.
• STEP 3.Heat oil in a deep pan or fryer. Fry the chicken in batches until golden brown and crispy. Drain on a paper towel to remove excess oil.
• STEP 4.In a small saucepan, combine sweet chili sauce, soy sauce, rice vinegar, and sugar. Heat over low heat until the sugar dissolves.
• STEP 5.Serve the crispy chicken karaage with the sweet chili sauce on the side for dipping. Garnish with chopped green onions and sesame seeds.
• STEP 6.Enjoy the Chicken Karaage with Sweet Chili Sauce as an appetizer or as a main course with steamed rice and a side of vegetables.

Cooking Tips

• Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
• Coat the chicken pieces in the flour mixture just before frying to ensure a crispy coating.
• Fry the chicken in batches to avoid overcrowding the pan and to ensure even cooking.
• Drain the fried chicken on a paper towel to remove excess oil and keep it crispy.
• Adjust the amount of sweet chili sauce and sugar in the dipping sauce according to your taste preference.

Storage and Serving

• Leftover chicken karaage can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the chicken in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
• Serve the chicken karaage with steamed rice, a side of vegetables, and the sweet chili sauce for dipping.