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Spicy Karaage (Japanese Fried Chicken): Inspired by My Hero Academia (gluten free)
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Inspired by the new season of My Hero Academia, I’m making some extra crispy spicy Karaage in honour of our favourite explosive hero, Katsuki Bakugou! These bite-size pieces of Japanese fried chicken are so flavourful, and dangerously addictive. I promise you will be licking every last bit of sauce off your fingers. A perfect little treat!
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Spicy Karaage (Japanese Fried Chicken): Inspired by My Hero Academia (gluten free)
Inspired by My Hero Academia, these are some super crispy, spicy karaage that are bringing with the vibes of our favourite explosive hero, Katsuki Bakugou! These little pieces of fried chicken are so flavourful, and dangerously addictive. I promise you will be licking every last bit of sauce off your fingers. A perfect little treat!
Ingredients
For the Chicken:
- 4 boneless chicken thighs chopped into small chunks about 1-inch
- 5 garlic cloves minced
- 1 inch knob of ginger grated
- 1/2 Tbsp soy sauce
- 1 tsp chili oil
- 1 Tbsp sake/chinese cooking wine
- 1/2 Tbsp mirin
- 2 tsp chinese chili powder mine had some flakes mixed in that was really nice
- 1/2 tsp paprika
- 1/4 tsp Shichimi togarashi
For Frying:
- 1 cup Potato starch you may need to add more depending on how wet your chicken was after marinating.
- 2 tsp chinese chili powder
- 1/2 cup neutral flavoured oil you may need more depending on the size of your pan
- salt
- Note: you can adjust the amount of chili powder to your liking.
For the Sauce:
- 2 Tbsp chinese chili powder
- 2 Tbsp soy sauce
- 2 Tbsp honey
- 1/2 Tbsp sesame oil
- 2 garlic cloves minced
- 1 knob ginger minced
- 2 Tbsp Gochujang
- 1 Tbsp sake/chinese cooking wine
- Note: you can adjust the amount of chili powder to your liking.
- Optional but highly recommended toppings:
- Toasted sesame seeds
- Sliced green onion
Instructions
- Combine the chicken with all of the marinade ingredients. Cover and refrigerate for at least 1 hour, I let it marinate overnight.
- In a shallow bowl or casserole, mix potato starch with chili powder together.
- Coat your pieces of chicken in the potato starch. Shake to remove excess starch. Set aside on a tray while you coat them all.
- Line a large plate or tray with paper towel on it and set aside.
- In a medium skillet, heat oil over medium heat until hot. Add chicken, in batches, and evenly spread the chicken across the pan. (I use chopsticks to handle the chicken since I find it easier to maneuver).
- Let the chicken cook for about 2-3 minutes, until the bottom is lightly golden brown. Flip the chicken and cook for another 2-3 minutes, until golden as well.
- When golden and beautiful, remove the chicken from the pan and set on the paper towel lined plate, to remove excess oil. Lightly season with salt
- Repeat this process with the rest of your chicken.
- In a small saucepan, mix together all of the ingredients for the sauce, bring to a boil.
- Pour the sauce over the chicken and mix together to evenly coat the chicken. Be careful it’s hot!
- Note: I like to put the chicken and sauce into a container, close it and shake it up to coat in sauce!
- Garnish with toasted sesame seeds and green onion, serve and enjoy!
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