chicken karaage
(1 rating)
There are many versions of this classic Japanese dish. It's really delicious and served at many Japanese restaurants, usually served over white rice. If you can find it at an Asian market, it's better to use Chinese soup powder in place of the chicken bouillon powder as it has a distinct Asian flair to it. But it's not always available in all Asian markets, in which case it's fine to use chicken bouillon instead.
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(1 rating)
yield
4 serving(s)
prep time
35 Min
cook time
15 Min
method
Pan Fry
Ingredients For chicken karaage
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3/4 lbboneless chicken thighs, cut into 1 1/2-inch pieces
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2 Tbspsoy sauce
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2 Tbspsake
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1/2 tspground ginger
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1 clovegarlic, minced
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1/2 Tbspchicken bouillon powder
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1green onion, chopped
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2 Tbspkatakuriko (or cornstarch)
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oil (for frying)
How To Make chicken karaage
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1Mix the soy sauce, sake, ginger, garlic, bouillon, and green onion in a small bowl. Add chicken pieces, and marinate in refrigerator for about 30 minutes.
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2Remove chicken from the marinade (discarding marinade). Add chicken and katakuriko/cornstarch to a bowl, and mix well (until all chicken pieces are evenly coated).
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3Heat oil to 375°F (190°C), and fry chicken until cooked through, about 5 minutes. You might have to do this in batches, as you don't want to fry too many pieces at once as it will not get crispy enough.
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4Transfer chicken to paper towel-lined plate to absorb oil. Repeat until all chicken is fried.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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