Tender, bite-sized pieces of chicken are marinated and deep-fried to perfection in this simple yet delicious chicken karaage recipe.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
841 Calories
Recipe Instructions
Step 1
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Step 2
Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
Step 3
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.
Step 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.
Ingredients
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
2 cups vegetable oil for frying
1 tablespoon sake (Japanese rice wine)
1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces
