Salad dressing of choiceTo drizzle over the cabbage~2 to 3 tbspest.
Parsley, for garnishParsley Leaves
Steps
1
Cut the chicken thigh into evenly sized pieces so they cook evenly.
2
Combine soy sauce, sake, gochujang, grated ginger, and grated garlic to make the marinade, stirring until smooth.
3
Place the chicken pieces in the marinade, making sure they're evenly coated. Cover with plastic wrap and refrigerate for 1 to 1.5 hours (a bit longer is fine).
4
Remove excess marinade from the chicken, then place it in a bag with potato starch. Shake to coat evenly, adding a little oil to help the starch stick.
5
Heat about 3mm of oil in a frying pan over medium heat, and once hot, add the chicken pieces.
6
The oil temperature will drop once the chicken is added, so raise the heat slightly, then let it sit briefly before turning.
7
Turn each piece individually and occasionally shake the pan for even browning; flip once the surface color lightens.
8
Continue flipping and shaking until the chicken develops a nice golden-brown crust, then remove and drain on paper towels.
9
Place a generous bed of shredded cabbage on a plate and pile the spicy karaage chicken in the center.
10
Drizzle your favorite dressing over the cabbage, garnish with parsley between the chicken and cabbage, and serve.
PrimedTableBETA
