Karaage with Miso Hot Honey
INGREDIENTS
400g boneless chicken thigh, cut into bite-sized pieces
1 tbsp soy sauce
1 tbsp sake
1 tsp grated ginger
60g potato starch (or cornflour)
Neutral oil for deep frying
//
For the hot honey glaze:
2 tbsp Miso Hot Sauce
2 tbsp honey
//
To garnish:
Black sesame seeds
Green onion, finely sliced
Lime wedges
Method
Marinate the chicken:
In a bowl, combine chicken with soy sauce, sake, and ginger. Mix well and let marinate for at least 30 minutes (or up to 2 hours in the fridge).
Prepare the glaze:
In a small bowl, stir together Miso Hot Sauce and honey in equal parts until smooth. Set aside.
Coat and fry:
Heat oil in a deep pan or pot to 170–180°C. Toss the marinated chicken in potato starch until well coated. Fry in batches for 4–5 minutes, turning occasionally, until golden and crispy. Drain on a wire rack or paper towels.
Glaze the karaage:
While the chicken is still hot, toss it in a bowl with the hot honey glaze until evenly coated.