So it turns out the missing ingredients were in the dipping sauce and not the nuggets, so I just added them proportionally and...

THIS WEEK'S FANCY PANTS MEAL: Karaage

Japanese chicken nuggets are the best chicken nuggets. And frankly, if I ever want to make chickie nuggies, this is the recipe I'm going to. Despite all the sauces going into the marinade, the nuggets have a very mild flavor, and the potato starch with double fry makes for a super crispy chickie nuggie.

The dipping sauce is...hoo boy. I'd probably pull back on the amount of wasabi unless you enjoy having your sinuses flushed out. I do, but this is even a bit much for me.

Absolutely a make-again meal. Maybe try a different dipping sauce if wasabi isn't your thing.

# Karaage
Street Fighter: The Official Street Food Cookbook

0.25 cup Japanese mayonnaise
2.0 tbsp prepared wasabi
1.0 tsp black pepper [wasabi mayo sauce]
1.0 tbsp tonkatsu sauce
2.0 tsp rice vinegar
0.3333333333333333 cup soy sauce
3.0 tbsp sake
8.0 cloves garlic (grated)
8.0 grams ginger (peeled) (grated)
1.0 tsp sugar
0.5 tsp salt
1.0 tsp black pepper [karaage]
2.0 pounds chicken thigh (boneless) (skinless) (cut into bite sized pieces)
1.0 cup potato starch
1.0 tsp ground ginger
peanut oil
1.0 lemon slice

Dipping Sauce:
1 - Combine the mayonnaise, wasabi, black pepper, tonkatsu sauce and rice vinegar in an airtight container. Store in the refrigerator for up to 1 week.

Karaage:
1 - Combine the soy sauce, sake, garlic, ginger, sugar, salt and pepper in a large sealable bag.
2 - Toss in the chicken thighs and mix together until fully coated. Marinate in the refrigerator for at least 1 hour or up to 8 hours.
3 - After the chicken has marinated, combine the potato starch and ground ginger in a small bowl.
4 - Fill a deep heavy pot with 1 1/2 inches of peanut oil, and heat to 325°F (165°C) over medium-high heat.
5 - Transfer the marinated chicken into a large bowl.
6 - Drain as much excess liquid as you can, at leasttfo the point that it isn't soaking.
7 - Add the potatoe starch mixture, and mix until all the chicken is covered. It will become pasty and look a bit patchy.
8 - Once the oil has reached the desired temperature, carefully place a few pieces of chicken in the oil, making sure to not overcrowd the pot.
9 - Fry for the 90 seconds.
10 - Transfer to a plate covered with paper towels. Repeat in batches with the remaining chicken.
11 - After all the pieces have been cooked once, increase the oil temperature to 350°F (180°C).
12 - Refry all the pieces of chicken in batches for 60 seconds.
13 - Transfer to a plate covered with paper towels. The second T extra crispy! Serve with lemon slices and the dipping sauce on the side.

Yields 4 servings at 37.5g carbs per serving.
Calories 670
Total Fat 37g
Total Carbohydrate 33g
Protein 41g

#thisweeksmeals #cooking