This is a simple yet delicious Japanese-style fried chicken flavored with ginger, garlic and sake and soy sauce. Serve as an appetizer or with rice and veggies to make a yummy meal. It even tastes good cold; my mom used to make this to take with us on picnics.

Brenda Sawyer Adamson
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

495 calories; 26.1 g total fat; 97 mg cholesterol; 767 mg sodium. 33.1 g carbohydrates; 28.9 g protein; Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 5 stars
07/30/2019
I couldn't find sake... but I used white wine and it worked really good... it is a simple recipe but a really delicious one. Read More
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/30/2019
I couldn't find sake... but I used white wine and it worked really good... it is a simple recipe but a really delicious one. Read More
Rating: 5 stars
07/26/2016
Great recipe! I recommend adding a liberal amount of black pepper and serving with chili oil for a spicier version. Read More
Rating: 5 stars
07/30/2019
I couldn't find sake... but I used white wine and it worked really good... it is a simple recipe but a really delicious one. Read More
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Rating: 4 stars
05/27/2017
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. Read More
Rating: 5 stars
09/14/2016
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 used soy sauce grated ginger and minced garlic. Hopefully I will have sake next time so I can taste what the original recipe is actually like! Read More
Rating: 4 stars
10/23/2019
Very tasty and very simple. I'll make it again. Read More
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Rating: 5 stars
04/22/2016
Perfect as written and I wouldn't change a thing. Tons of flavor and super easy to make. Read More