-
-
My review
Chicken Karaage (Japanese Fried Chicken)
17
Brenda Sawyer Adamson
"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."
Added to shopping list.
Go to shopping list.
Ingredients
47 m servings 495Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
5/27/2017
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.
9/14/2016
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 ...
7/25/2016
Great recipe! I recommend adding a liberal amount of black pepper and serving with chili oil for a spicier version.
4/22/2016
Perfect as written and I wouldn't change a thing. Tons of flavor and super easy to make.