Chicken Karaage Recipe
Served as an appetizer, always a favorite.
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 Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a mixing bowl, combine soy sauce, sake, mirin, garlic, ginger, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes.
- 2
Prepare for Frying
Once marinated, remove the chicken from the refrigerator. Drain excess marinade and coat each piece of chicken with cornstarch.
- 3
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 170°C (340°F).
- 4
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove them and drain on paper towels.
- 5
Serve
Serve hot with lemon wedges on the side.