Japanese Fried Chicken
Japanese Fried Chicken
Print recipe
| Serves | 4-5 |
| Prep time | 35 minutes |
| Cook time | 35 minutes |
| Total time | 1 hours, 10 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Cold, Serve Hot |
Basic Japanese fried chicken (karaage) that can be eaten "as is" or served with your favorite dip/dressing.
Ingredients
- 3lb boneless chicken thighs or breast (cut into 1 1/2)
- 6 tablespoons low sodium soy sauce (can substitute with regular soy sauce)
- 4 tablespoons sake (substitute with sherry)
- 2 tablespoons ginger (finely grated frozen ginger root. Reduce if using fresh ginger.)
- 1 1/4 cup cornstarch (chicken coating)
- 2 cups cooking oil (to fry chicken)
Directions
| Step 1 | |
 In a large container, mix together the soy sauce, sake, and ginger. | |
| Step 2 | |
 Cut chicken into 1 1/2" strips and add into the soy mixture. Use a fork and prick holes into the chicken strips. Cover the container, place into the fridge, and marinate for 30 minutes. | |
| Step 3 | |
| After 30 minutes, remove chicken from the fridge. Place oil in a large frying pan over medium high heat. | |
| Step 4 | |
 Place cornstarch in a bowl. Take the pieces of chicken and coat each one with cornstarch, shaking off any excess. Place the pieces into the frying pan. Reduce heat if necessary. Cook chicken for about 3-4 minutes per side or until fully cooked. | |
| Step 5 | |
 Remove chicken from oil and drain on paper towels. Serve with your favorite condiments, sauces, and sides. | |