Ingredients

• Half a pound of boneless and skinless chicken thighs
• 3 large potatoes
• 8 tbps of unsalted butter
• 1 cup soy sauce
• 2 tbsp grated ginger
• 3 cloves of garlic, minced
• 1/4 cup of heavy cream
• 1 cup of grated cheddar cheese (I used Queso de Bola or Edam cheese)
• 3 cups or cornstarch
• 3 tbsp of flour
• 1 cup chicken stock
• 1 cup of corn kernels. Canned or manually shucked, it's up to you. I used canned.
• salt and pepper to taste.

Instructions

Chicken Karaage

1. Mix together soy sauce, grated ginger, minced garlic for the marinade
2. Cut your chicken thighs into 1 inch pieces, trying your best to keep the sizes as consistent as possible.
3. Put your chicken thighs into the marinade and mix thoroughly. Let it marinate in the fridge anywhere from 30 minutes to over night. Obviously, it'll taste better if you let it marinate longer.
4.  When you're ready to cook, fill up a heavy bottom pan with cooking oil mid-way and let it it pre-heat t 350°F or 177°C. 
5. Since we're frying the chicken Japanese Karaage style, you'll want to fill up a large container with cornstarch. Season with a little bit of salt and pepper
6. Take your chicken pieces and one by one dredge them with cornstarch, making sure that all surface of that chicken is covered.
7.  Once all your chicken is dredged and your oil is hot, it's frying time! Gently place the chicken slowly and away from you as to avoid making a mess. Let it cook for 2-3 minutes or until it is golden brown.
8. Take it off the pan, draining any excess oil, and let it cool on a wire rack until ready to serve. Hit it with a little bit of salt.

Gravy

1. Drain the excess oil, but leave 3 tbsp worth of oil you fried your chicken in.
2. While on medium-low heat, add 3 tbsp of flour to make a roux. Mix thoroughly to make sure there are no raw flour left.
3. Once all the flour has been cooked off, slowly add in 1 cup of chicken stock, stirring thoroughly until the roux has been incorporated into the gravy. Cook until it reaches your desired consistency and add soy sauce for color, and salt and pepper to taste.

Mashed Potatoes

1. Wash thoroughly and peel your potatoes, and then cut them into medium-sized chunks.
2. Fill a large pot with water and season it with a pinch of salt. Place your potatoes and bring to a boil until the potatoes are fork tender.
3. Drain off the water leaving the potatoes in the pot. Start mashing with a fork or if you have better equipment than me, you can use that.
4. Once the potatoes are somewhat mashed, you can add 1tbsp of butter, folding it in before adding the next tbsp. 
5. When all your butter has been mixed in, slowly add in your heavy cream or milk. Don't add it all in at once, you want to make sure that the cream gets mixed in properly so that the potatoes becomes creamy and not soupy.
6. Add salt and pepper to taste.

Buttered Corn

1.  In a medium sauce pan, melt 3 tbsp of unsalted butter until it turns lightly brown.
2. Add in your corn kernels and let it cook between 2-3 minutes, you want it to still be crunchy.

Assembly

1. Put 2-3 scoops of mashed potatoes on the bottom of a serving bowl. 
2. Lightly cover it with some gravy
3. Add in some of the corn to the side
4. And then chicken karaage onto the other
5. Finally sprinkle some shredded cheddar cheese to complete the whole experience.

Tags:

• chicken
• mashed-potatoes
• corn
• potatotes