Karaage and Sweet and Sour Chicken with Salad

Step 1

Cut the 1.5 lb chicken thighs into bite-sized pieces. In a bowl, toss with 2 tbsp soy sauce and let marinate for 10 minutes.

Step 2

While chicken marinates, make the sauce: in a small bowl, whisk together 1/4 cup ketchup, 2 tbsp rice vinegar, 2 tbsp sugar, and remaining 1 tbsp soy sauce. Set aside.

Step 3

Heat 2 cups vegetable oil in a deep skillet or pot over medium-high heat until a drop of water sizzles (about 350°F).

Step 4

Dredge the marinated chicken pieces in 1/2 cup cornstarch, shaking off excess. Fry in batches without crowding, until golden brown and cooked through, about 5-6 minutes per batch. Drain on paper towels.

Step 5

In a large bowl, toss the fried chicken with the prepared sauce until well coated.

Step 6

Serve the chicken over 4 cups of shredded cabbage and lettuce mix. Garnish with carrot flower if desired.

Step 7

Optional: sprinkle with sesame seeds or sliced green onions for extra flavor.