Chicken Karaage 2 Buns Recipe
Japanese style fried chicken inside white fluffy buns topped with special sweet savory sauce and green onions
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Karaage
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a mixing bowl, combine soy sauce, sake, grated ginger, and minced garlic. Add the chicken thighs, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes.
- 2
Coat the Chicken
After marinating, remove the chicken from the fridge and let it sit for a few minutes. Dredge each piece in cornstarch, ensuring a thorough coating.
- 3
Fry the Chicken
In a large pot or deep fryer, heat vegetable oil to 170°C (340°F). Fry the chicken in batches, making sure not to overcrowd the pot. Cook for about 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- 4
Prepare the Buns
While the chicken is frying, steam or warm the white fluffy buns according to package instructions.
- 5
Assemble the Buns
Once the chicken is cooked and the buns are ready, place a piece of fried chicken inside each bun. Drizzle with your choice of sweet savory sauce and top with chopped green onions.
