Japanese Chicken Karaage (Fried Chicken)

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Total Time
1hr 20mins
Prep
50 mins
Cook
30 mins

-ooohh!delicious

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Ingredients

Nutrition

Directions

  1. Cut chicken meat into a bite sized pieces.
  2. Sprinkle a teaspoon of salt and a tablespoon of Japanese Sake on the meats, knead them, and leave it about 30 minutes.
  3. Sop up the Sake with paper towels and put the meats, all spices, and flour into a plastic bag.
  4. Knead the plastic bag until all spices and flour cover all meats.
  5. Fill a pan with vegetable oil for deep frying and heat it up with middle flame. When the pan is heated up enough, put the meats into the pan.
  6. If your pan is big enough(about 30 cm diameter), you can put them all at once (Don't put only a few pieces; it will make only the surface of meat char).
  7. Notes: If you see bubbles as soon as you put a wooden chop stick into the oil, this is too hot. If you see them after 2 seconds, it's just the right temperature. After deep-frying the meat about 7~8 minutes, make the flame stronger.
  8. When the chicken fried beautifully brown, take them out of the pan onto paper towels.
  9. In addition If you sprinkle lemon juice on the chicken, it tastes better.
Most Helpful

4 5

This is a fantastic chicken recipe and would have rated 5 or better stars but I had to make a couple of adjustments to the recipe. I found that 1 tbsp of sake was simply not enough to massage300 grams of chicken thigh and used 5 tbsp. I put the chicken into a ziplock bag poured in the sake and massaged it into the chicken through the bag. let it rest for 30 minutes and found there was none left to drain off. I mixed the dry spices (used 1 1/2 tsp paprika - amt not given in the recipe) in another zip lock bag added the chicken and tossed until all the pieces were evenly coated. Instead of deep frying I pan fried the chicken in 3 tbsp oil - fantastic, crunchy on the outside and moist inside. The flavor is very mildly curry but unless you knew it was in there you would be guessing. It is a lovely combination of flavors and will not bite you. This recipe is one that I can't wait to make again Thanks Recipezaar or whom ever the original chef was that posted this recipe

1 5

This is too dry.

4 5

i love it