Chicken Kara Age Recipe

Inspired by Izakaya 88

Time1h 30m

Serves4

Large pieces of chicken marinated in sauce.

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Ingredients

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1
Make the Marinade
In a bowl, combine soy sauce, sake, mirin, grated ginger, minced garlic, and sugar. Mix well until the sugar is dissolved.
2
Marinate the Chicken
Add the boneless chicken thighs to the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for better flavor.

3
Prepare the Coating
In a shallow dish, add the cornstarch. Dredge each piece of marinated chicken in cornstarch until evenly coated. Shake off any excess.
4
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 175°C (350°F).
5
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil, being sure not to overcrowd the pan. Fry for about 5-7 minutes, or until golden brown and cooked through, turning occasionally.
6
Drain and Serve
Once cooked, remove the chicken from the oil and place on a plate lined with paper towels to drain excess oil. Serve hot.