Takibi Executive Chef Cody Auger brought his culinary craft to camp and shared a collection of delicious recipes from the restaurant’s menu. The Chicken Karaage has been a well-loved staple at Takibi since its opening, and now you can enjoy it on your next camping trip!
- 2 chicken thighs cut into bite-size pieces
- 1 cup shio koji
- 1 cup usukuchi shoyu
- 1/2t. Minced garlic
- 1/2t. Grated ginger
- 1 cup rice flour
- 1 cup potato starch
First, make the marinade by mixing the shio koji, usukuchi, garlic, and ginger. Ensure there is enough to coat the chicken at least 30 min before frying. Next, prepare the dredge by sifting potato starch and flour. Dredge the marinated chicken, covering its surface and tapping off excess. Prepare your frying station by bringing 3" of vegetable oil in a small pot to 360°. Fry small amounts of chicken at a time for 4 minutes, seasoning with salt and allowing a 1 minute rest before serving.
Reclaim the joy of camp cooking! Elevate your outdoor kitchen with the new IGT Camp Kitchen Starter Set, or build out a fully customized setup with the Iron Grill Table system. Don’t miss additional delicious camp recipes by Takibi Executive Chef Cody Auger and refreshing beverages from mixologist Jim Meehan.