- 2 tbsp soy sauce
- 1 tbsp sake
- 2 tsp grated fresh ginger
- 1 1/2 lb boneless chicken breasts – skinless, chopped into bite-sized pieces
- 2 cups vegetable oil for frying
- 3/4 cup cornstarch
Chicken karaage is a Japanese style fried chicken. Karaage is a type of cooking technique that focuses on deep frying various meats, including chicken, fish, and sea food. It is very similar to tempura cooking styles in terms of technique and preparation. Typically, Karaage requires lightly coating small pieces of fish and various meats with potato starch mix or seasoned wheat flour. Then the meat is fried in a light oil. Karaage also has a wide range of marinades that add to its distinctive taste.
How to make Chicken Karaage
Chicken are only called hens when they are old enough to lay eggs.