3/4 lbboneless chicken thighs, cut into 1 1/2-inch pieces
2 Tbspsoy sauce
1/2 tspground ginger
1 clovegarlic, minced
1/2 Tbspchicken bouillon powder
1green onion, chopped
2 Tbspkatakuriko (or cornstarch)
·oil (for frying)
How to Make Chicken Karaage
- 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.
- 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).
- 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.
- Transfer chicken to paper towel-lined plate to absorb oil. Repeat until all chicken is fried.