Wasabi Karaage
- Daniel Schossow
- 2 days ago
- 2 min read
Description:
Why it works:
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Equipment:
Ingredients:
Wasabi Mayo Dipping Sauce
½ cup japanese mayo
1-2 tbsp wasabi depends how spicy you would like your sauce
2 tsp pepper
1 tbsp tonkatsu sauce
2 tsp rice vinegar
Wasabi Karaage
2 lb chicken thighs cut into bite sized pieces
⅓ cup soy sauce
3 tbsp sake
8 garlic cloves grated
1 tbsp wasabi
1- inch piece of ginger grated
1 tsp sugar
2 tsp salt
2 tsp pepper
1 cup potato starch
2 tbsp wasabi powder
1 tsp ground ginger
peanut oil
lime juice
Instructions:
Wasabi Mayo Dipping Sauce
Combine all the ingredients in an airtight container. Can be stored in the refrigerator for up to 1 week.
Wasabi Karaage
Combine the soy sauce, sake, garlic, wasabi, ginger, sugar, salt, and pepper in a large sealable bag. Toss in the chicken thighs and mix together until fully coated. Allow to marinate in the refrigerator for at least 1 hour, up to 8 hours.
After the chicken has marinated, combine the potato starch, wasabi powder and ground ginger in a small bowl. Fill a deep heavy pot with 1 ½ inches of peanut-oil and heat to 325°F over medium-high.
Transfer the marinated chicken into a large bowl. Drain as much extra liquid as you can, it is okay if there is some there but we don’t want it soaking. Add the potato starch mixture and mix until all the chicken is covered. It will become pasty and look a bit patchy.
Once the oil has reached the desired temperature, carefully place a few pieces of chicken in the oil, making sure to not overcrowd the pot. Fry for 90 seconds. You will have to do this in several batches. Transfer to a plate covered with paper towels. Repeat with the remaining chicken.
After all the pieces have been cooked, increase the oil’s temperature to 350°F. Refry all the pieces of chicken for 60 seconds. Transfer to a plate covered with paper towels. Repeat with the remaining chicken. The second fry will make all the chicken extra crispy.
Plating Instructions
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