Ashbox Cafe (1154 Manhattan Ave.) is a quaint jewel box on a quiet street that serves healthy Japanese-inspired fare. Yoko Kubo, the sole proprietor, chef, and server at the small restaurant, offers a mix of Asian fusion dishes for breakfast and lunch with new specials almost every day.
This week, Kubo has shared her recipe for Crispy Karaage Chicken, which she deep-fries twice to make it extra crispy. See how to make Ashbox Cafe’s Crispy Karaage Chicken below and find last week’s Community Cookbook recipe here.
Ashbox Cafe’s Crispy Karaage Chicken
7 ounces (or 200 grams) of chicken thighs
Salt and pepper
1 clove of garlic, grated
2 cups of sunflower oil
1 cup of potato starch
- Remove excess fat from chicken thighs and cut into pieces.
- Sprinkle lightly with salt and black pepper.
- Add grated garlic and mix well.
- Put potato starch all over the chicken and let it sit for 10-15 minutes.
- While the chicken is sitting, heat up the oil to 350 F.
- Deep fry the chicken thighs for 3 minutes.
- Take the chicken out of the oil.
- Deep fry the thighs again for 1-2 minutes (or until you feel the crispness with a utensil).