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.
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
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.