Real Recipes From Real Home Cooks ®

chicken karaage

Recipe by
barbara lentz
beulah, MI

Potato flour produces the lightest fluffiest coating. Really delicious. Can use flour and cornstarch if you can't find the potato flour

yield 2 serving(s)
prep time 1 Hr 5 Min
cook time 10 Min
method Deep Fry

Ingredients For chicken karaage

  • 4
    boneless chicken thighs cut into pieces
  • 1/3 c
    soy sauce
  • 2 Tbsp
  • juice of 1 lemon
  • 2 clove
    garlic minced
  • 1 1/2 c
    potato flour
  • peanut oil for deep frying.
  • hoisin sauce for dipping

How To Make chicken karaage

  • 1
    Place the chicken in a bowl and add the soy sauce, sake, lemon juice, and garlic. With your hands mix in the marinade into the chicken. Let marinate for 1 hour.
  • 2
    Add the potato flour to a shallow dish. Heat the oil to 350 degrees. Dredge the chicken pieces in the potato flour.
  • 3
    Working in batches cook the chicken about 5 to 7 minutes depending on the size of pieces you cut. Let drain on a wire rack over paper towel.
  • 4
    Serve with hoisin sauce for dipping.

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