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12
small piecesEasy
15 min
Published 2018
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.
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