Chicken Thigh karaage

1 Chicken Thigh karaage

Mar 17

If you're picking this up at the Asian supermarket, try making it at home, instead. So much better, and you know the type of oil you're frying it in, as well as the quality of the chicken. It takes 20 min to make a batch and will much more cost effective.

On 17/03/2013 (Sunday) at 7:39 pm by Benny.
Tiny Url for this recipe → https://tinyurl.com/2yqlzjyl

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Details

Prep Time:
10 min
Cook Time:
7 min
Ready Time:
17 min

Servings

4 servings

Ingredients

4-6 organic boneless skinless chicken thighs
2 beaten eggs
2 cups panko bread crumbs
clove chopped garlic
2 tablespoons light soy sauce
tablespoon rice wine vinegar
grapeseed oil for frying use olive oil for really rich flavor
kosher salt and pepper

Directions

Start by marinading the chicken thighs in the garlic, soy and rice wine for about 15 min.

Now season the panko bread crumbs with 1/2 teaspoon of kosher salt and pepper

Now dip the thighs into the beaten egg, then into the panko breadcrumbs, making sure they are completely coated. Then, onto a tray and into the fridge for 10 min to set up.(you can leave overnight or even freeze at this point)

Fry in 350 degree oil for 5-7 min or until golden brown. Let rest for 5-10 min. These are actually better at room temp as a snack, cut up into bite size pieces and served with sweet chili sauce or bulldog sauce, which is the sauce you get on takoyaki.

Enjoy!

Benny