Chicken Kara-age Recipe
Japanese deep-fried chicken with honey
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.
Marinade
Breading and Frying
Method
Preparation
- 1
Marinate the Chicken
Cut the chicken thighs into bite-sized pieces. In a bowl, combine soy sauce, sake, grated ginger, grated garlic, honey, salt, and black pepper. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours.
Cooking
- 2
Prepare for Frying
In a shallow dish, place the cornstarch. Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 10 minutes. Dredge each piece of chicken in the cornstarch, shaking off any excess.
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). To check if the oil is ready, drop a small piece of bread into the oil; it should sizzle and turn golden brown in about 30 seconds.
- 4
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes or until golden brown and cooked through. Use a slotted spoon to remove the chicken and drain on paper towels.
- 5
Serve
Serve the Chicken Kara-age hot, garnished with a sprinkle of salt or lemon wedges, alongside rice or a salad if desired.