Moist Fried Chicken Karaage with Chicken Breast Meat

Moist Fried Chicken Karaage with Chicken Breast Meat

Made with cheap and readily available breast meat.
Marinated thoroughly and shallow fried in a conservative amount of oil for moist fried chicken pieces.

Ingredients: 1 chicken breast's worth

Chicken breast
Japanese leek
Sake and soy sauce
as needed (use an equal amount of both to fully submerge the meat)
1 thumbnail's worth
Plain flour
3 tablespoons
2 tablespoons


1. Cut the chicken breast meat into long 1 cm-thick slices. Slice the leek into 3 - 4 cm pieces.
2. Add the meat to a dish or container that's small enough for everything to fit snugly inside. Add the cooking sake and soy sauce in equal amounts and enough to lightly submerge the meat. Add the grated ginger and mix well.
3. Arrange the meat so that it's flat in the pan, add the leek and leave to marinate for 5 - 10 minutes.
4. Without throwing away the marinade, add flour and katakuriko into the pan and mix well.
5. Add some oil to the bottom of a frying pan (until about 5 mm deep) and heat it up. Add the leek first, lightly fry and remove from the pan.
6. Add the chicken to the pan all at once and shallow fry. Once cooked, arrange on a plate and serve.
7. If you place the freshly fried items on top of some old newspaper layered with paper towels to drain away the oil, you'll use less dishes and can save some washing and water whilst you're at it.

Story Behind this Recipe

I wanted to make moist karaage fried chicken with cheap chicken breast cut that I can easily get ahold of.