Spicy Garlic Chicken

If you’ve spent any time in Okinawa, Japan you have either already been or heard about the restaurant Arin Krin aka The Garlic House. Or if you are planning a trip there definitely make this restaurant a stop. The outside of the restaurant doesn’t look like much and neither does the inside for that matter but when you eat the food, you become a lifelong customer. The restaurant name speaks for itself; every dish has garlic in it, and lots of it. But not in a gross way in a, ” it tastes so good I don’t want to stop eating” way.

The menu has an enormous variety of small dishes with one consistent ingredient. You guessed it, garlic! One of the most memorable dishes from this restaurant was their Spicy Garlic Chicken. It consisted of Kaarage (japanese fried chicken) and a Spicy Garlic Sauce. The sauce is what took just regular ole’ fried chicken to SPECTACULAR! And now that we are no longer stationed in Okinawa, duplicating this recipe and others so my family can enjoy them once again, is a personal mission of mine.

It took some time but after experimenting with a few recipes I finally found a very similar sauce to the one used at the Garlic House from SheSimmers.com. After a bit of tweeking the sauce and the chicken recipes, I believe I’ve finally come really really really close to the Garlic House’s Spicy Garlic Chicken recipe.

As you can see in the picture, I chose to drench my chicken in the Spicy Garlic Sauce but feel free to put it on the side to encourage dunking. Regardless of how you serve it, it will be devoured.  Photographing this recipe was terribly difficult, I just couldn’t stop eating the little buggers!! I even hid some in a little container in the back of the fridge to enjoy tomorrow because when my kids get a hold of these, there will be nothing left. lol Hint Hint!

 

Spicy Garlic Chicken

Serving Size: 4 servings

Ingredients

    Spicy Garlic Sauce:

  • 4 garlic cloves

  • 2 habenero/serrano peppers (seeds of 1)

  • 1/4 cup Distilled Vinegar

  • 1/2 cup Sugar

  • 1/2 TBS Sea Salt
    Kaarage Marinade:

  • 4 Chicken Thighs, cubed

  • 2 TBS Sake

  • 1 TBS Soy Sauce

  • 1/4 tsp Salt

  • 3 tsp Garlic, grated (about 6 cloves)
    Kaarage Batter:

  • 1 cup Potato/Corn Starch *See Note

  • 1 tsp Sea Salt

  • 3 dashes of pepper

Instructions

    Spicy Garlic Sauce:

  • Puree all ingredients together in a blender.

  • Place all ingredients in a pot on medium heat and bring to a boil.

  • Reduce heat to low and allow to simmer for about 20 minutes or until you see the mixture thickening up.

  • In a small bowl whisk together the water and cornstarch until combined.

  • Add to the cornstarch mixture to the pot, stirring to combine.

  • Remove from heat and allow to cool completely before storing.
    Kaarage Marinade:

  • Combine all ingredients together in a bowl, cover, and let marinate in the refrigerator for about an hour.
    Kaarage Preparation:

  • Combine all Batter ingredients in a bowl.

  • Heat your deep fryer to 350 degrees.

  • Dredge chicken in batter mixture, shaking off excess, and fry until golden brown. Be careful not to overcrowd the fryer with too many chicken pieces at one time.

  • Transfer to a paper towel lined bowl and allow to drain.
    If serving with sauce: Heat sauce in a sauce pan on low heat, add the chicken pieces until saturated with sauce and serve!

Notes

Note: Potato Starch will give you the most authentic taste and it's fairly easily to find in the organic baking section of your market. If you don't have it, feel free to substitute with regular cornstarch.

 

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Christina

Christina is a wife and mother to three beautiful children. She holds a degree in culinary arts and is currently enrolled in Bible college to become that much more effective for the Kingdom. Her passions include working with teens, cooking, and all things avocado. She and her family currently reside in the country of Japan.

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