CRISPY QUAIL KARAAGE
Updated: Mar 6, 2018
This is an easy Asian inspired dish. The quail are delicious simply tossed in the sauce or over a bed of jasmine rice. Any leftover sauce can be used for chicken wings, egg rolls or even over a stir fry.
• 1 cup – Water
• 1 cup – White Vinegar
• ½ cup – Sugar
• ½ cup – Honey
• ½ cup – Fish Sauce
• 2 tablespoons – Chopped Garlic
• 2 tablespoons – Chopped Thai Chilies (Jalapenos will work)
• 12 each - Quail (backbones removed)
• 2 ounces – Brine
• 1 cup – Corn Starch or Potato Starch
• Oil as needed for frying (Peanut, grape seed, canola, ect…)
• 1 ¼ cups – Mae Ploy Chili Sauce
• All of the remaining brine
Make the Brine
Place all of the brine ingredients into a bowl. Mix well until the honey and sugar have dissolved.
Brine the Quail
Place the quail flat into a glass baking dish. Pour 2 ounces of the brine over the quail and distribute evenly. Let marinate for 8 hours.
Make the Sauce
Combine the remaining brine and the sweet chili sauce into a bowl. Mix well and set aside.
Cooking and Serving
1. Preheat your oil to 375 degrees.
2. Drain the brine from the quail and discard. Place the quail in a large bowl and toss with the starch, making sure they are well coated.
3. Let the quail sit at room temperature for 30 minutes to 1 hour while your oil is heating.
4. Shake the access starch off of the birds and gently place a few in the hot oil. * Be sure not to overcrowd the vessel as this will drop the oil temperature and make your birds prone to sticking together.
5. Fry the quail until they reach a nice golden color. *With this brine you don’t need to worry about overcooking too much.
6. Remove the birds and season with salt and pepper to your liking.
7. Place the quail in a bowl and toss with as much of the sauce as you like.