Thai Chicken Kara-Age Recipe

Name: Thai Chicken Kara-Age
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brined Chicken; 1 cup sugar; 1 cup white vinegar; 1/2 cup fish sauce; 1/4 cup chopped garlic; 1/4 cup chopped Thai chile; 1 lb chicken thigh, chopped into 3/4-inch cubes, removing fat and tendons; Chicken Sauce; 1 cup sugar; 1 cup white vinegar; 1/2 cup fish sauce; 1/4 cup chopped garlic; 1/4 cup chopped Thai chile; 1 1/2 cups Thai sweet chili sauce, such as Mae Ploy; 2 cups cornstarch; canola oil or vegetable oil, for frying; 1/2 cup sliced jalapeno, thinly sliced on mandolin; 1/2 cup sliced yellow onion, quartered and thinly sliced on mandolin; 1/2 tablespoon salt; 1 bunch fresh cilantro, leaves picked, for garnish; 1/4 bunch fresh basil, leaves picked, for garnish; 1/4 bunch of fresh mint, leaves picked, for garnish

Servings: persons

Brined Chicken
1 cup sugar
1 cup white vinegar
1/2 cup fish sauce
1/4 cup chopped garlic
1/4 cup chopped Thai chile
1 lb chicken thigh, chopped into 3/4-inch cubes, removing fat and tendons
Chicken Sauce
1 cup sugar
1 cup white vinegar
1/2 cup fish sauce
1/4 cup chopped garlic
1/4 cup chopped Thai chile
1 1/2 cups Thai sweet chili sauce, such as Mae Ploy
2 cups cornstarch
canola oil or vegetable oil, for frying
1/2 cup sliced jalapeno, thinly sliced on mandolin
1/2 cup sliced yellow onion, quartered and thinly sliced on mandolin
1/2 tablespoon salt
1 bunch fresh cilantro, leaves picked, for garnish
1/4 bunch fresh basil, leaves picked, for garnish
1/4 bunch of fresh mint, leaves picked, for garnish

1
For the brined chicken:
2
Place the sugar, vinegar and fish sauce in bowl with 1 cup water. Whisk until the sugar is completely dissolved. Add the garlic and Thai chiles to the mixture and whisk until both are well dispersed throughout the liquid.
3
Place the chicken in a bowl. Whisk the brine to redistribute the garlic and chiles evenly in the brine. Ladle the brine over the chicken and toss. Cover the bowl with plastic film and marinate for at least 8 hours and up to 2 days before use.
4
For the chicken sauce:
5
Combine 1 cup water, sugar, vinegar and fish sauce in a bowl. Whisk until the sugar is completely dissolved. Add the garlic and Thai chiles to the mixture and whisk until well dispersed. Add the Thai chile sauce and whisk to combine.
6
Preheat oil in a deep pot or in a deep-fryer to 375 degrees F.
7
Remove the chicken from the brine and transfer to a bowl (be sure to wear gloves while handling raw chicken). Add the cornstarch and toss the chicken until well coated. Place the chicken in a sieve set in an empty metal bowl and shake the chicken until excess cornstarch falls into the bowl underneath.
8
Place the chicken into a fryer basket and drop into the oil. Fry the chicken until crispy and golden brown. Make sure to shake the basket so that the pieces cook evenly. Separate using tongs if needed to prevent sticking.
9
While the chicken is frying, combine the jalapenos and onions in a metal bowl.
10
When the chicken is done frying, drain excess oil on paper towels and let rest. Transfer to the bowl with the vegetables and season with the salt. Pour 1/4 cup of the chicken sauce over and toss until evenly coated. The chicken and vegetables should have a nice sheen, but the chicken should still be very crisp.
11
Serve the chicken piping hot. Mix together the cilantro, basil and mint, and garnish the chicken with the herbs.

917

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Brined Chicken, 1 cup sugar, 1 cup white vinegar, 1/2 cup fish sauce, and more.

Yes, Thai Chicken Kara-Age falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Kara-Age

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions