Chicken Karaage is a very common Japanese home cooking recipe and many Japanese restaurants in countries all over the world have it on the menu.
Very simple and tasty!!
Very simple and tasty!!
Yield: 4 servings
Time: 50 minutes
Ingredients
- 3/4 lb chicken (cut into 1 1/2″ pieces)
- 1/2 oz ginger (ground)
- 1 green onion (chopped)
- 1 clove garlic (ground)
Spices
- 2 tbsp soy sauce
- 2 tbsp sake
- 1/2 tbsp Chinese soup powder (chicken bullion powder)
- 2 tbsp katakuriko
Preparation
- Mix soy sauce, sake, ginger, garlic, chicken bone soup powder, and green onion in a small bowl
- Marinate chicken in mixed spices and cool in a fridge for 30 min
- Remove chicken from marinade (throw liquid away), add chicken and katakuriko to a bowl, and mix
- Heat oil to 375°F (190°C) and fry chicken (about 5 minutes)
- Put chicken on a paper towel and pat dry to remove oil
Notes
- Please do not fry chicken all at once. If you do too much chicken at the same time (it will not get crispy). I use a regular sized frying pan with 2″ of oil, and fry about 5-6 pieces at a time.
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