As I was looking over my blog yesterday, I realized it’s been over a month since I posted a new recipe! With a new job that takes up my mornings and afternoons, I find it much more difficult to set aside time to cook for the blog. I now have a higher level of respect for those food bloggers who work full time at a job that has nothing to do with food – finding the time to cook, take pictures and write a recipe can be a struggle! I’m hoping as I get more adjusted to this schedule, I will be back to it.
It’s been months since I’ve traveled to Tokyo, and would you believe it, I still think about the food there. When visiting the Inari Shrine in Kyoto, there were food stands lined up offering everything from mochi, inari, okonomiyaki and possibly, the best karaage I’ve ever had. The dark chicken pieces are seasoned, coated and fried and let me tell you, it is so flavorful and moist. All of the karaage I’ve had in the States come with a side of mayo for dipping and lemon juice, but this chicken needed no extra seasoning. Since I know I won’t be able to replicate this appetizer, I decided to make my own spin on the classic karaage – a Thai spin. Thai chilies, fresh herbs and Thai chili sauce come into the mix and make this Thai chicken karaage a little sweet, a little spicy but still moist and flavorful!
- 1 lb chicken thigh, skinless, cut into 1 inch pieces
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1/4 cup fish sauce
- 3 cloves garlic, finely chopped
- 1 Thai chili, finely chopped
- 1/2 cup sweet Thai chili sauce
- 1 tbsp fish sauce
- 1/4 cup white vinegar
- 1/4 cup sugar
- 2 cloves garlic, finely chopped
- 1 Thai chili, finely chopped
- 1 cup potato starch
- Canola or vegetable oil for frying
- 1/4 cup fresh cilantro, leaves picked, for garnish
- Prepare the marinade for the chicken. Whisk together 1/2 cup water with 1/2 cup sugar until sugar dissolves. Add remaining ingredients (vinegar, fish sauce, garlic, chili). Add chicken and stir to coat. Marinate for at least 4 hours and up to overnight.
- Prepare sauce. Whisk together chili sauce, fish sauce, vinegar, sugar, garlic and chili until sugar dissolves. Set aside.
- Heat the oil for frying to 350 degrees F.
- Remove chicken from the marinade, discarding the marinade. Toss chicken in potato starch, making sure to evenly coat all sides. Shake off excess potato starch.
- Gently place some of the chicken pieces into the hot oil and fry until golden brown on all sides. Once the chicken is cooked, remove from oil and let drain on a paper-towel lined plate. Repeat with remaining chicken.
- Pour half of the sauce on top of the chicken and toss to coat. Top with fresh cilantro and serve with remaining sauce on the side.
**Helpful tips and common mistakes
Karaage refers to the Japanese cooking technique in which the protein is marinated, coated in flour and fried. I’ve taken that application and used it for this recipe, changing up the ingredients to make it a Thai chicken karaage.
The first step is to marinate the chicken thigh in the sugar, fish sauce, vinegar mixture. Let the chicken sit in the marinade for at least 4 hours to allow the flavors to soak in; overnight is preferred.
Following the traditional technique, coat the chicken in potato starch, shake off the excess, and fry. Now coat the chicken in the sauce, top with fresh herbs and enjoy! I made my Thai chicken karaage the main star of the meal instead of just an appetizer, and boy was it delicious! Definitely a different type of karaage but still tasty nonetheless.
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