Chicken Karaage

1
Vickie Parks

By
@Northwestgal

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
35 Min
Cook:
15 Min
Method:
Pan Fry

Ingredients

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  • 3/4 lb
    boneless chicken thighs, cut into 1 1/2-inch pieces
  • 2 Tbsp
    soy sauce
  • 2 Tbsp
    sake
  • 1/2 tsp
    ground ginger
  • 1 clove
    garlic, minced
  • 1/2 Tbsp
    chicken bouillon powder
  • 1
    green onion, chopped
  • 2 Tbsp
    katakuriko (or cornstarch)
  • ·
    oil (for frying)

How to Make Chicken Karaage

Step-by-Step

  1. Mix 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.
  2. Remove chicken from the marinade (discarding marinade). Add chicken and katakuriko/cornstarch to a bowl, and mix well (until all chicken pieces are evenly coated).
  3. Heat 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.
  4. Transfer chicken to paper towel-lined plate to absorb oil. Repeat until all chicken is fried.

Printable Recipe Card

About Chicken Karaage

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese




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