Japanese Fried Chicken http://rasamalaysia.com/japanese-fried-chicken/
August 14th, 2014 17 Comments

Japanese Fried Chicken

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Recipe: Chicken Karaage (Sesame Fried Chicken)

Adapted from Chowhound


1 lb boneless, skinless chicken breasts/thighs, cut into cubes
3 inches ginger, peeled, pounded with a mortar and pestle to extract 2 tablespoons juice
3 tablespoons soy sauce
6 tablespoons Japanese cooking sake
2 tablespoon Japanese mirin
Cornstarch, for coating
Oil, for deep frying
Sesame, for garnishing

Miso Mayo Dip:

2 tablespoons mayonnaise
2 teaspoons white miso paste
2 teaspoon apple cider vinegar or Japanese rice vinegar
2 teaspoons honey
Pinch of sugar


Use paper towels to pat dry the chicken pieces and transfer to a bowl. Add in the ginger juice, soy sauce, sake, mirin and marinate for 30 minutes. Transfer the chicken pieces out of the Marinade and coat them evenly with corn starch. Shake off excess.

Make the Miso Mayo Dip by whisking all the ingredients together. Set aside.

Deep-fry in oil for two times. Heat up a wok/pot of cooking oil. When the cooking oil is hot enough for frying, drop the chicken pieces into the oil and quickly deep fry them until they turn golden brown. Transfer them out onto a plate and wait for a couple of minutes. Put the chicken back into the oil and deep-fry until golden brown and crunchy. Dish out to a plate lined with paper towels to absorb the excess oil, serve hot with the Miso Mayo Dip.

Cook’s Note:

Deep-frying twice ensures that the chicken pieces are crunchy and stay crunchy even after a few hours.

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17 comments... read them below or add one

  1. katherine says:

    This recipe sounds great! Do you know of a substitute for the cooking sake?

  2. R Pomerantz says:

    Sounds great, so we must try it. What size cubes do you cut the chicken?

  3. mai has says:

    wow…now i dont have to go to sushi king for tori karage anymore…i can make it on my own!:-)

  4. I just love Japanese fried chicken when we eat out. Good to know the recipe now so I can make it at home. Your photos make me want to run to the kitchen now. Thanks for sharing, Bee.

  5. Helen says:

    what oil do you use for frying? My boys love this type of chicken!

  6. Theresa P. says:

    what is the difference between Japanese cooking sake and Chinese clear rice wine? and could you use dry sherry instead?

  7. Beth says:

    How many servings does this recipe make?

  8. Sue says:

    Got a substitute suggestion for the mayo?

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