Try this simple yet delicious chicken karaage recipe for Japanese-style fried chicken flavored with ginger, garlic, 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.
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon sake , Japanese rice wine
- 2 teaspoons grated fresh ginger
- 1.5 pounds boneless , skinless chicken breasts, cut into bite-size pieces
- 2 cups vegetable oil for frying
- 0.75 cups cornstarch
Instructions
-
1
Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
-
2
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
-
3
Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
-
4
Fry chicken in batches until golden brown and juices run clear, 2 to 3 minutes. Drain on paper towels or on a wire rack.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Lumpia in the Air Fryer
This recipe forlumpiain the air fryer results in the same crispiness without having to deep-fry. Your taste buds will never know the difference, but your waistline will!
Crispy Honey Sriracha Chicken Wings
These glazed honey sriracha wings are quite delicious and incredibly simple, but the sauce is merely an afterthought here. The real star of the show is the strange, but effective technique of coating the wings with a baking powder-laced spice rub before baking. Through the magic of chemical reactions, the surface of the chicken becomes bone-dry, and eventually crisps up to something very similar to what would come out of a deep fryer.
Lomo Saltado (Peruvian Steak Stir-Fry)
I've never been a big stir-fry guy, but when it comes to lomo saltado, I make an exception. First of all, it's Peruvian — and I love to eat anything Peruvian. But, it's also a stir-fry that features not only meat and vegetables, but also French fries. Serve with steamed white rice and garnish with cilantro, if so desired.