It’s been months since I’ve traveled to Tokyo, and I still think about the food there. When I was visiting the Inari Shrine in Kyoto, I was amazed at the endless amount of food stands. They offered everything from mochi to okonomiyaki to the best karaage I’ve ever had. The dark chicken was seasoned and perfectly fried. Every karaage dish in the United States comes with a dipping sauce but this chicken did not need extra sauce. Since I know I won’t be able to replicate this appetizer, I decided to make my own spin on the classic karaage – a Thai spin. Thai chilies, fresh herbs, and Thai chili sauce come into the mix and make this Thai chicken karaage a little sweet, a little spicy but still moist and so flavorful!
**Helpful tips and common mistakes
Karaage refers to the Japanese cooking technique in which the protein is marinated, coated in flour, and fried. I’ve taken that application and used it for this recipe, changing up the ingredients to make it a Thai chicken karaage.
The first step is to marinate the chicken thigh in the sugar, fish sauce, vinegar mixture. Let the chicken sit in the marinade for at least 4 hours to allow the flavors to soak in; overnight is preferred.Following the traditional technique, coat the chicken in potato starch, shake off the excess, and fry. Now coat the chicken in the sauce, top with fresh herbs and enjoy! I made my Thai chicken karaage the main star of the meal instead of just an appetizer, and boy was it delicious! Definitely a different type of karaage but still tasty nonetheless.
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