Super Bowl Food
|For the chicken|
|Boneless skinless chicken thighs||1 Pound, cut into bite size pieces|
|Soy sauce||1 Dash|
|Garlic powder||1 Dash|
|Corn starch||2 Tablespoon|
|Canola oil||2 Cup (32 tbs) (For deep frying)|
|For the sauce|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Mirin||1⁄2 Cup (8 tbs)|
|Sesame oil||1 Teaspoon|
|Chili flakes||1 Teaspoon|
|Sesame seeds||1 Teaspoon|
|Minced garlic||2 Tablespoon|
For the Chicken Karaage
1. In a large mixing bowl, combine all the ingredients together and let sit in the fridge for about 15-30 minutes.
2. Meanwhile, heat some oil (a couple inches) in a heavy pot or wok till you can put a chopstick tip in and see tiny bubbles.
3. Drop in a tiny piece of chicken and it should sizzle. If not, wait a little longer till the oil gets hotter. If the chicken turns brown too fast, the oil’s too hot.
4. When the oil is ready, gently put in the chicken in small batches and fry until golden brown and crispy. Bite-sized pieces won’t take long to cook (about 3 minutes). Take out with a slotted spoon or spider and drain on paper towels.
5. Season immediately with salt and pepper and serve with lemon wedges and some shichimi togarashi or read further for a saucy variation.
For Hawaiian Garlic Chicken with Sauce
1. Heat up a non-stick skillet with the sesame oil on medium heat and gently cook the garlic.
2. When it starts to smell good, take off the heat and add the rest of the ingredients.
3. Return to the heat, turn up to max and whisk together until combined. Keep whisking while it cooks and let it reduce till it’s like syrup.
4. In a large mixing bowl, add the chicken karaage and pour over the sauce. Gently toss until the chicken is evenly coated.
5. Serve on it’s own, with steamed rice or on tiny toothpicks. Enjoy!