The dish with the karaage chicken // The tastiest karaage chicken recipe (air fried)

A weeknight staple in less than 20 minutes (excluding marinating).

The trick to getting this right is marinading 24+ hours before. It's quick and easy and really worth it.

"Not bad 🤣" - Fiancée.

Ingredients

For Chicken Karaage:

- 500g boneless chicken thighs, cut into bite-sized pieces

- 3 tablespoons soy sauce

- 1 tablespoon sake (Japanese rice wine) or dry sherry

- 1 tablespoon grated fresh ginger

- 2 cloves garlic, minced

- 1 tablespoon sesame oil

- 1 teaspoon sugar

- 1/2 cup all-purpose flour

- 1/4 cup cornstarch

- Salt and Pepper

For Rice:

- 1 cup jasmine rice

- 2 cups water

- Pinch of salt

For Steamed Cabbage:

- 1 small cabbage, chopped into wedges

- Salt and pepper to taste

Instructions:

1. In a mixing bowl, combine the soy sauce, sake, grated ginger, minced garlic, sesame oil, and sugar to make the marinade for the chicken. Add the chicken pieces to the marinade, ensuring they are coated evenly. Cover the bowl and refrigerate for at least 30 minutes to marinate, however overnight is significantly better.

2. While the chicken is marinating, rinse the jasmine rice in cold water until the water runs clear. In a saucepan, add the rice, water, and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and fluffy.

3. In a separate pot, prepare the steamed cabbage. Place the chopped cabbage in a steamer basket over boiling water. Steam for about 5-7 minutes or until the cabbage is tender but still retains its crispness. Season with salt and pepper to taste.

4. Just before you air fry the chicken, add the flours to a bowl, season and add the chicken, shaking off any excess flour. I usually use a sieve to strain however using your hands is fine too.

5. Air fry the chicken in batches until they turn golden brown and crispy, which usually takes about 5-6 minutes per batch. Make sure not to overcrowd the pan to maintain the oil temperature.

6. Once the chicken is cooked, place them on a wire rack to preserve the crispness.

7. Serve the Chicken Karaage alongside jasmine rice and steamed cabbage. You can also add a dipping sauce like soy sauce mixed with a splash of lemon juice or Japanese mayonnaise for extra flavour.

Enjoy your delicious Chicken Karaage with rice and steamed cabbage!

Ciao

The Flaky Boy