Prep 30 mins
Cook 5 mins
This is very popular in Japan, and very popular with my children. It's also a favorite dish in the restaurant where I work. The Japanese are quite happy to eat this at room temperature too. Prep time includes marinating time.
- 600 g boneless skinless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 teaspoons fresh ginger juice (I grate fresh ginger root, then squeeze between my finger tips to extract the juice)
- 5 tablespoons cornstarch
- vegetable oil (for deep frying)
- Using a fork, prick holes all over the fillets, then cut into 5cm pieces.
- Mix soy, sake and ginger juice and marinate the chicken for 20 minutes.
- Pat the chicken dry with paper towel and then toss in the corn starch.
- Heat the oil to 165-170C degrees and fry slowly and well.
oh man this is delicious. this is going straight to my favorites folder. i sub. mirin for sake since that's all i had...threw cornstarch INTO the marinating chicken just right before frying and did add 1 clove of garlic (grated). marinated it for 7-8 hours and delicioius. i also ended up using 1 pound of thinly sliced chicken breasts since that's all i had in the freezer and cut it up into bite size pieces. also seasoned it w/ salt and pepper right after coming out of the deep fryer. whole family loved it. thanks sooo much for sharing such a wonderful recipe! truly one of my fav recipes that i found on this site.
I made my friend chicken karage and she found this recipe on line and asked me if this is how I made it. Basically its the same. But I add two cloves of garlic grated (tastes really good) and salt and pepper to taste. I also use potato starch instead of corn starch. I also mix the potato starch in with the marinating chicken right before frying. That's how my Japanese mother taught me to make it.
I am always trying chicken prepared different ways and I must give this high marks for being light, crisp, and having a nice subtle taste that was different than plain fried chicken. Because I have a very short time to prepare dinner once I get home from work, I went ahead and put whole chicken breasts in the marinade in the morning. I did not deep fry and I am sure this took away from how authentic it was but pan frying turned out a nice result. Out of curiosity I looked at other Karage recipes, it looked like most of them called for a thick batter. Maybe I'll try it that way one of these days.