Fried Ginger Soy Chicken with Chilli Sauce and Pickles Bao

Name: Fried Ginger Soy Chicken with Chilli Sauce and Pickles Bao
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes 12 small pieces
Cuisine: Asia
Ingredients: 2 tbsp hot chilli sauce; steamed Bao buns; Ginger pickles or bought pickles, thinly sliced red onion and green chilli, coriander (cilantro) and lemon wedges, to serve; 1 tbsp caster sugar; 2 tbsp rice vinegar; vegetable oil, for frying; 1 tbsp togarashi spice mix; 4 cm (1½ inch) ginger, grated; 2 tbsp Japanese light soy sauce; 175 g 6 oz) cornflour; 2 garlic cloves, crushed; 6 large boneless skinless chicken thighs

Preparation info

Makes
12
small pieces

Difficulty
Easy
Ready in
15 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Karaage is a totally addictive fried chicken that’s served in izakayas all over Japan. Boneless chicken thighs are marinated in ginger, garlic and soy and then get a dip in cornflour before being fried. It’s the perfect counterpart to pillowy bao buns – and the pickles and hot sauce are the icing on the cake, as it were.

Ingredients

6 large boneless skinless chicken thighs
2 garlic cloves, crushed
2 tbsp Japanese light soy sau

Method

Halve the chicken thighs and place in a bowl with the garlic, soy and ginger and mix well. Cover, refrigerate and ideally leave overnight or for at least 2 hours.

Remove the chicken from the fridge 1 hour before cooking to bring up to room temperature.

Whisk all the chilli sauce ingredients together in a bowl and set aside for serving.

In a shallow dish, mix the cornflou