Ingredients

Adjust Servings:

	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

Nutritional information

495

calories

33.1 g

carbohydrates

28.9 g

protein

26.1 g

fat

767 mg

sodium

97 mg

cholesterol

Chicken Karaage

Name: Chicken Karaage
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 Servings
Ingredients: tbsp soy sauce: 2; tbsp sake : 1; tsp grated fresh ginger: 2; lb boneless chicken breasts – skinless, chopped into bite-sized pieces: 1 1/2; cups vegetable oil for frying: 2; cup cornstarch : 3/4

Features:

Cuisine:

Japanese

30 mins
Serves 4
Easy

Ingredients

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.

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How to make Chicken Karaage

Combine sake, ginger, and soy sauce in a large bowl.
Add chicken.
- Turn to coat.
Cover the chicken with plastic wrap and let it marinate for approximately 30 minutes.
Heat oil to 350° F in a large pan or deep-fryer.
Place cornstarch and chicken in a large resealable plastic bag.
- Toss until chicken is thoroughly coated with cornstarch.
Fry chicken in batches until juices run clear and it is golden brown, 2-3 minutes.
Drain on paper towels or on a wire rack.