So I have been craving Honolulu Grill Garlic Chicken for the last while but Alex reminded me that I thought it was to salty and tasted artificial so this morning I decided to make my own.
I found this video
and took this recipe and made it my own
The Chicken Karaage:
- 1lb chicken thighs(I used breast), boneless/skinless, cut into bite-sized pieces
- pepper to season
- 2 Teaspoons of soy sauce
- 1 Teaspoon garlic powder
- 2 Teaspons minced Garlic
- 2 Tablespoons corn starch (I didn’t have corn starch so I used 4 T self rising flour)
In a large mixing bowl, combine all the ingredients together and let sit in the fridge for about 15-30 minutes. Meanwhile, heat some oil (a couple inches) in a heavy pot or wok til ~ 325. Drop in a tiny piece of chicken and it should sizzle. If not, wait a little longer til the oil gets hotter. If the chicken turns brown too fast, the oil’s too hot. 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.
- 1 tsp sesame oil
- 2 Tbsp minced garlic
- 1 tsp soy sauce
- 1/2 cup Thai Kitchen Sweet Red Chili Sauce
- 1 tsp chili flakes
- 1 tsp sesame seeds
Heat up a non-stick skillet with the sesame oil on medium heat and gently cook the garlic. When it starts to smell good, take off the heat and add the rest of the ingredients. Return to the heat, turn up to max and whisk together until combined. Keep whisking while it cooks and let it reduce til it’s like syrup. Take off the heat. In a large mixing bowl, add the chicken karaage and pour over the sauce. Gently toss until the chicken is evenly coated. Serve on it’s own, with steamed rice or on tiny toothpicks. Enjoy!