Karaage Recipe
fried marinated chicken, cucumber, seasonal pickles
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.
Marinated Chicken
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a bowl, combine soy sauce, sake, mirin, minced garlic, and grated ginger. Add the chicken thighs and stir to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- 2
Prepare for Frying
After marinating, remove the chicken from the marinade and allow any excess marinade to drip off. Dredge each piece of chicken in cornstarch, ensuring it is well coated.
- 3
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 4
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for about 5-7 minutes until golden brown and cooked through, turning occasionally for even cooking.
- 5
Drain and Serve
Remove the fried chicken and place it on a plate lined with paper towels to drain excess oil. Serve hot with sliced cucumber and seasonal pickles on the side.
