Easy Chicken Karaage

A soy sauce marinade gives this Japanese take on fried chicken lots of flavor.

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  • Servings: 2

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Ingredients

  • 3 tablespoons soy sauce (gluten free, if desired)
  • 12 ounces chicken tenders or boneless, skinless thighs, cut into 2-inch pieces
  • 2 cups vegetable oil
  • 1/2 cup cornstarch
  • Ketchup or mayonnaise for dipping

How to make this recipe

  1. In a small resealable plastic bag, combine the soy sauce and the chicken pieces. Refrigerate for at least 1 hour.
  2. In a small, deep saucepan, heat the oil over medium high heat; insert a candy/oil thermometer at the side of the pan. Line a plate with paper towels.
  3. In a medium bowl, add the cornstarch. Remove the chicken from the marinade and coat it with the cornstarch. (Discard the soy sauce.)
  4. When the oil has reached 350°, carefully add 3 or 4 pieces of chicken and cook for 3 to 4 minutes.
  5. Remove the chicken with a slotted spoon and place on the paper towel–lined tray. Use an instant-read thermometer to make sure the chicken’s internal temperature is at least 165°.
  6. When the oil reaches 350°, add more chicken, and repeat the process. Serve with ketchup or mayonnaise for dipping.
Contributed By Photo © Kristen Stevens Published January 2014





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