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
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