Thai Chicken Karaage
Servings 4
Ingredients
Marinade
- 2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- ½ cup water
- ½ cup granulated sugar
- ½ cup white vinegar
- ¼ cup fish sauce
- 3 cloves garlic minced
Sauce
- ½ cup sweet Thai chili sauce
- ¼ cup white vinegar
- ¼ cup sugar
- 1 tablespoon fish sauce
- 2 cloves garlic minced
- 1 Thai chili finely chopped
Remaining ingredients
- 1 cup cornstarch
- oil for frying
- 2 tablespoons chopped cilantro
Instructions
- Prepare chicken marinade. Whisk together water with sugar, vinegar, fish sauce, and garlic in a large bowl, stirring until sugar dissolves. Add chicken and marinate for 1 hour.
- Meanwhile, prepare sauce. Combine sweet chili sauce, vinegar, sugar, fish sauce, garlic, and Thai chili in a medium sauce pot. Bring to a simmer over medium heat and cook until slightly thickened, about 2-3 minutes. Remove from heat and set aside.
- Heat frying oil to 375 degrees F.
- Remove chicken from the marinade, discarding marinade. Toss chicken in cornstarch, making sure to evenly coat all sides. Shake off excess cornstarch.
- Add chicken to the hot oil and fry until golden brown on all sides. Remove with a slotted spoon and drain excess oil on a paper towel-lined plate. Repeat with remaining chicken.
- Pour ¾ of the sauce on the chicken and toss to coat. Top with chopped cilantro and serve with remaining sauce on the side.
Notes
You can prepare the sauce up to 3 days in advance. To prevent the cold sauce from cooling down the chicken too quickly, reheat it gently before adding it to the fried chicken.
