A little twist on Japanese Karaage. Unlike those takeout fried chicken dishes drenched in overly sweet and salty sauce, this recipe makes a much lighter and balanced yet satisfying chicken dish.
Ingredients:
Makes 3-4 appetizer servings
2 Boneless Skinless Chicken Breasts or Thighs^ (about 300-350g total)
1 TBSP Soy Sauce
½ tsp Garlic Grated (about 1 Clove)
1 tsp Fresh Ginger Grated
¼ tsp Salt
1 TBSP Sake
½ TBSP Maple Syrup
3 TBSP Cornstarch
1 Small Egg White
Oil for Frying
*Sticky Peanut Sauce*
(If you like it extra saucy, double the recipe)
2 TBSP Soy Sauce
2 TBSP Sake
1 TBSP Honey
1 TBSP Rice Vinegar
1 TBSP Water
¼ Cup Roasted Unsalted Peanuts Roughly Chopped*
^Japanese Karaage is traditionally made with chicken thighs, but I chose breasts for this recipe video. Both are equally tasty, but breasts make this dish a little lighter.
*If you don’t like peanuts, try using any other roasted nuts or seeds like almonds, walnuts, pine nuts, and sesame seeds!
All of my recipes are designed to make appetizer portions. Feel free to double or triple the recipe, if making them for a full meal.
Full recipe instructions and printable recipes can be found on my website:
sipandapp.com
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