As I believe in healthy and quick cooking, I avoid deep-frying food at home. But then, I do enjoy crispy anything; I order them in small portion and make them for special occasion. But when I began making my own chicken karaage, I was afraid that this trend will change. It is delicious and incredibly easy to make. I also love that they are in bite-size pieces, making it a good TV snack. Serve it to guest with a side of juice or an after-school snacks for kids. Think of it as a nugget replacement!
I like to fry my karaage until its very brown and crispy. When I first made it, I serve it with Kewpie mayonnaise and some seaweed strips. Now, I prefer to serve it with a sprinkling of coriander and chili powder. Not only these ingredients are always in hand in a typical Malaysian kitchen and antioxidant-rich herbs and spices is good for us; it add so much flavour and colour to this crunchy snack!
- 500 g (2 pcs) Chicken thighs, boneless with skin-on
- 1 tbsp Ginger, freshly grated
- 1 clove Garlic, minced
- 2 tbsp Soya sauce
- 1/2 tbsp sake or rice vinegar
- 2 tsp Granulated sugar
- 1/3 cup Potato starch
- Cooking oil