Karaage is Japanese fried chicken, and it is usually made with chicken thighs with skin. In this recipe, we use boneless and skinless chicken breasts which are much lighter. Chicken breasts could become bland and dry when cooked, so we marinate them well with the seasoning and freshly grated ginger and garlic. We also cut chicken into smaller bite size pieces. These bite sized fried chicken can be a great appetizer or a perfect main dish to pack in a Bento box.
Also check our original Chicken Karaage made with chicken thighs and Karaage Chicken Wing recipes for variations!
Karaage Chicken Breast
Japanese style fried chicken brest
Ingredients
- 2 chicken breasts
- 2 tbsp soy sauce
- 2 tbsp sake
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp black pepper
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1/4 cup corn starch
- 1/4 cup all purpose flour
- deep frying oil
Instructions
- Cut the chicken into bite size pieces. In a medium bowl, add the chicken, soy sauce, sake, salt, sugar, black pepper, grated ginger, and garlic. Mix to coat the chicken and marinate for 30 minutes.
- Mix the flour and corn starch, and coat the chicken pieces with the flour mixture.
- Heat oil at medium high heat (350F). Deep-fry the chicken for 5 to 6 minutes or until cooked through.
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