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.
I lived in Japan for two years and loved their fried chicken. This wasn't it. I found it okay, but won't make it again. I found that it didn't have a lot of flavor.
UNBELIEVABLE......We all loved this chicken. The boys ate every piece i made. I will be making this again.
I add some garlic too. Just reviewing this recipe made me hungry!
Yummy and so different from the usual!
FYI, the correct spelling is KARAAGE, yes, with two "a's". Thank you!
Made this last night and my kids inhaled it. I used turkey breast since I don't each much chicken. I also used sherry instead of sake, since I always substitute it in recipies that call for sake or mirin. Very good. Next time I will make some kindof sauce for it.
Mmmm yummy! I so love karaages! Some of them I made with alot of cornstarch and some just as in the recipe. I like them both and the ginger wasn't overpowering either but instead enhanced the taste of the karaage. The marinade was quick to mix and the chicken's so crispy on the outside and yet so tender inside. DH who's not a fan of all the marinade ingredients ended up liking this! Thank you very much for this quick but delicious recipe, JustJanS!