Chicken Karaage (Japanese Fried Chicken)

Chicken Karaage (Japanese Fried Chicken)

Brenda Sawyer Adamson

"This is a simple yet delicious Japanese-style fried chicken flavored with ginger, garlic and sake and soy sauce. Serve as an appetizer or with rice and veggies to make a yummy meal. It even tastes good cold; my mom used to make this to take with us on picnics."
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Ingredients

47 m servings 495 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 767 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
  4. Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.

Footnotes

  • Cook's Note:
  • Make sure you use regular rice wine (sake), not sweet rice wine (mirin) or rice vinegar.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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It's not exactly like real Japanese Karaage because it uses cornstarch but it definitely still comes out really yummy. I personally didn't have Japanese sake, so when marinating the meat I just ...

Great recipe! I recommend adding a liberal amount of black pepper and serving with chili oil for a spicier version.

Perfect as written and I wouldn't change a thing. Tons of flavor and super easy to make.

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