Chicken Karaage

🥘 Ingredients

• boneless chicken thigh 1 lb
• garlic 4 cloves
• ginger ½ inch piece
• soy sauce 2 tbsp
• cooking sake 1 tbsp
• egg 1
• egg 1
• all-purpose flour 2 tbsp
• potato starch or corn starch
• oil for frying
• soy sauce 4 tsp
• rice wine vinegar 1 tbsp
• mirin 2 tbsp
• sesame oil 1½ tsp
• salt ½ tsp
• minced green onion white 1½ tbsp
• cooked rice
• lettuce leaf 1
• shredded cabbage
• sliced green onion
• shichimi togarashi

Marinating

1. 1

   Slice boneless chicken thigh into 7 large chunks and add to a large mixing bowl .
2. 2

   Combine garlic , ginger , soy sauce , and cooking sake . Add to chicken and mix well. Marinate for 10 minutes .

Soft-Boiled Egg

1. 1

   In a small pot , bring water to a boil and add egg . Boil for 3 minutes , then shock in ice water. Leave in ice water and continue working on the recipe.

Battering

1. 1

   Pour out the excess marinade liquid into a separate bowl and set aside.
2. 2

   Beat egg and add it to the meat; mix to combine.
3. 3

   Add all-purpose flour and mix well until no dry flour is visible.
4. 4

   Pour potato starch or corn starch into a shallow tray and add the reserved marinade liquid. Mix into the starch and press down on any large lumps to create small nuggets (these add extra crunch to the batter).
5. 5

   Batter the chicken pieces in the potato starch one by one. Lay on a sheet not touching each other. Allow to sit open for 5 minutes so the outside dries out, ensuring a crunchier crust.

Triple Fry

1. 1

   Add enough oil for frying to a large pot and heat to 356°F / 180°C.
2. 2

   Add the chicken to the oil piece by piece. Do not overcrowd. Allow to sit undisturbed for 15 seconds , then gently move them around. Fry for another 45 seconds (1 minute total). Remove to a draining pan and rest for 30 seconds .
3. 3

   Add the partially cooked chicken back to the oil and fry for 1 minute . Remove again for 30 seconds .
4. 4

   Add the chicken back for a final 1 minute of frying. Remove from oil and drain well. Continue cooking the rest of the chicken using this triple fry technique.

Green Onion Sauce

1. 1

   Combine soy sauce , rice wine vinegar , mirin , sesame oil , salt , and minced green onion white in a bowl. Mix well and allow to sit for 5 minutes for the pungency to mellow.

Assembly

1. 1

   Add cooked rice to a bowl and top with one-third of the green onion sauce. Tear lettuce leaf into pieces and arrange decoratively around the edge of the bowl. Add shredded cabbage to the center in a mound.
2. 2

   Lay the fried chicken around the bowl, leaving a hole in the center.
3. 3

   Crack the chilled soft-boiled egg onto a small dish and carefully slide it into the center of the bowl.
4. 4

   Pour the rest of the green onion sauce onto the chicken. Garnish with sliced green onion and shichimi togarashi .