Chicken karaage is a popular Japanese izakaya (pub) food. This recipe comes from our customer and pal Mason, who spent several years living in Japan. Shichimi Togarashi, which translates to “seven spice,” is a blend of chiles, citrus and sesame commonly used as a condiment for soups and noodle dishes. It adds great, spicy, citrusy flavour to the karaage coating. Mason recommends serving this with lemon and Japanese mayo (sometimes called “kewpie mayo”) for dipping.
750 g chicken thighs, boneless and skinless
2 Tbsp soy sauce or tamari
3 oz sake
2 Tbsp fresh ginger, finely chopped
2 tsp sesame oil
Photo credit: justonecookbook.com
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