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

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.

Trivia

Chicken are only called hens when they are old enough to lay eggs.