Crispy Coating, Juicy Glaze! Pairs Perfectly with Rice!
Introducing a highly versatile Glazed Fried Chicken (Tare Kara) that is perfect for bento boxes and everyday dinners!
Chicken thigh, lightly seasoned with a soy sauce base, is coated with a thick layer of potato starch and pan-fried. The sweet and sour glaze soaks into the crunchy coating, creating a truly delicious flavor that makes you want to sing!
The hint of vinegar provides a refreshing touch, making it perfect for hot summer days. Furthermore, since it is suitable for meal prep and pre-marinated freezing, it is a reliable friend on busy days.
15 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10.5oz boneless chicken thighs (about 3thighs, 300g)
- A1tsp soy sauce
- A1tsp sake (or white wine)
- A1tsp sesame oil
- A0.5tsp chicken stock powder (or chicken bouillon)
- A0.5tsp grated ginger (or 2cm ginger paste from a tube)
- B1tbsp soy sauce
- B1tbsp vinegar
- B1tbsp sugar
- B0.5tbsp sake (or white wine)
- B0.5tbsp mirin (sweet rice wine)
- 4tbsp potato starch (katakuriko, or cornstarch)
DIRECTIONS
- 1
Cut the boneless chicken thighs into bite-sized pieces and place in a plastic bag with the ingredients A soy sauce1tsp、sake1tsp、sesame oil1tsp、chicken stock powder0.5tsp、grated ginger0.5tsp. Massage together.
- 2
Combine the ingredients B soy sauce1tbsp、vinegar1tbsp、sugar1tbsp、sake0.5tbsp、mirin0.5tbsp in a microwaveable bowl and heat in a 600W microwave for about 1 minute (without plastic wrap).
- 3
Add the potato starch to a new plastic bag, add the chicken from Step 1, and shake it up and down to thoroughly coat the chicken.
- 4
Pour oil into a frying pan to a depth of about ¼ inch and heat over medium heat. Add the chicken from Step 3 skin-side down and pan-fry for about 5 minutes. Flip the chicken halfway through.
- 5
Drain the oil from the chicken from Step 4, place it into the bowl from Step 2, and mix well until the sauce is fully absorbed.
RecipeID
636
Tips & Notes
Substitutions/ Customizations:
・You can substitute chicken breast or chicken tenderloin. Slice the meat diagonally before using.
・The sauce is on the sweeter side. Adjust the amount of sugar to taste.
Cooking Tips:
・The sauce can also be made on the stove in a small saucepan. Simmer it to boil off the alcohol content from the sake and mirin.
・For a 500W microwave, heat the sauce for 1 minute and 10 seconds. For 700W, heat for 50 seconds.
For Meal Prep:
・Freeze or refrigerate the dish after frying. You can also freeze the chicken after marinating in Step 1 and fry later.
・A toaster oven is best for reheating! Reheating in the microwave will result in a slightly softer finish.
・If frozen, transfer to the refrigerator to defrost naturally before reheating.
・Shelf life: 3–4 days in the refrigerator, 30 days in the freezer.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."