Chicken Karaage (Japanese Fried Chicken)
Ingredients47 m servings 495 cals
- Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
- Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.
- Cook's Note:
- Make sure you use regular rice wine (sake), not sweet rice wine (mirin) or rice vinegar.
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 495 calories; 26.1 g fat; 33.1 g carbohydrates; 28.9 g protein; 97 mg cholesterol; 767 mg sodium. Full nutrition
ReviewsRead all reviews 4
Made as directed. Great flavour but I let the cornstarch get wet on the meat so it 'globbed' up a bit. Next time I will put in the oil right after dipping in cornstarch.
It's not exactly like real Japanese Karaage because it uses cornstarch but it definitely still comes out really yummy. I personally didn't have Japanese sake, so when marinating the meat I just ...
Great recipe! I recommend adding a liberal amount of black pepper and serving with chili oil for a spicier version.