Turns out, sinigang mix makes for a surprisingly addicting karaage coating.
The Sansho citrus pepper karaage from Tetsuo has that indescribable quality: sour, spicy, impossibly addicting. The kind of dish that sticks in your head long after the meal is done. You’ll find yourself chasing that flavor leading to an unexpected place: the sinigang mix sitting in your pantry.
That sour-spicy combo isn't just a Tetsuo thing. It shows up in tajin, kimchi, takis: foods people reach for obsessively, almost without thinking. There's a reason. Sour cuts through fat, spice keeps you coming back, and together they make the kind of flavor that's hard to stop eating. Sinigang mix, it turns out, does exactly that and it works way beyond a pot of soup.
This sinigang karaage takes two pantry staples, sinigang mix and patis, and turns them into a proper chicken dish. The sinigang mix seeps into the crevices of the chicken skin, crisping up into a tangy, spiced crust. Underneath, the patis marinade keeps the meat seasoned all the way through, so the inside stays juicy and plump while the outside is crisp. Finish with a dip into Kewpie mayo and eat it straight or over a bowl of steaming rice.
Marinate chicken: Cut chicken thighs into large bite-sized pieces. Combine with grated ginger, garlic, fish sauce, sinigang mix, and white pepper. Mix well and marinate for at least 30 minutes in the fridge. For best results, leave it overnight.
Make breading: Mix potato starch, cornstarch, chili powder, and sinigang mix in a wide bowl until evenly combined.
Bread the chicken: Dredge each piece in the breading, pressing it into the crevices so it sticks. Shake off the excess.
Fry chicken: Heat oil in a deep pan or wok over medium-high heat to 170°C (340°F). Fill the pan to about half its size. Fry the chicken in batches for 5-8 minutes until the coating is set and slightly light brown. Do not overcrowd the pan as it will create steam.
Double fry chicken: Pull the chicken out and let it rest on a paper towel-lined plate or a wire rack for 5 minutes. Raise the oil to 190°C (375°F) and fry again for another 5-8 minutes until lightly golden and crisp. Let drain on paper towels.
Coat and serve: While still hot, toss the fried chicken in the chili powder and sinigang mix until each piece is evenly dusted. Serve immediately with Kewpie mayo on the side.
