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home > recipes > meat > chicken karaage
Chicken Karaage, Japanese Fried Chicken 1kg of chicken thigh (de-boned) Two tbsp of soy Two tbsp of ginger juice One tbsp of sake rice wine Corn starch Salt and pepper Vegetable oil (for frying) Lemon wedges Cut the chicken thighs into bite-sized pieces and set aside. Make the marinade by combining the soy, ginger-juice and sake and a large mixing bowl and add the chicken pieces, let this marinade for at least 30 minutes. Once the chicken has marinaded, remove from the mix and coat with seasoned corn starch (corn starch which has salt and pepper mixed through it), I find that by doing this in a plastic bag, it is a lot easier to clean up. Heat the oil in large pot or deep-fryer until it is ready to fry, then add the chicken pieces and cook until golden brown. Serving Suggestion: Drain the chicken pieces until all excess oil is removed. Place on a large serving plate, with a side of lemon wedges, garnish with some spring onions. Serve and enjoy.

Chicken Karaage


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(posted March 18, 2007)

Chicken Karaage, Japanese Fried Chicken

1kg of
chicken thigh (de-boned)
Two tbsp of soy
Two tbsp of ginger juice
One tbsp of
sake rice wine
Corn starch
Salt and pepper
Vegetable oil (for frying)
Lemon wedges

Cut the
chicken thighs into bite-sized pieces and set aside. Make the marinade by combining the soy, ginger-juice and
sake and a large mixing bowl and add the chicken pieces, let this marinade for at least 30 minutes.

Once the
chicken has marinaded, remove from the mix and coat with seasoned corn starch (corn starch which has salt and pepper mixed through it), I find that by doing this in a plastic bag, it is a lot easier to clean up.

Heat the oil in large
pot or deep-fryer until it is ready to fry, then add the chicken pieces and cook until golden brown.

Serving Suggestion:
Drain the chicken pieces until all excess oil is removed. Place on a large serving plate, with a side of lemon wedges, garnish with some spring onions. Serve and enjoy.


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