Rich-Tasting Salty Karaage Chicken Breast

Rich-Tasting Salty Karaage Chicken Breast

Salty chicken flavoring and an egg coating gives these juicy karaage a double-punch. Great for bento lunch boxes.

Ingredients: 4 servings

Chicken breasts
2 (about 600 g)
1 tablespoon
1 teaspoon
1/4 teaspoon
Frying oil
as needed
Marinade Sauce:
*Soy sauce
2 tablespoons
1/2 tablespoon
*Sesame oil
1 teaspoon
*Grated ginger
1 teaspoon
*Grated garlic
1/4 teaspoon
* Shichimi spice
to your liking
8-9 tablespoons


1. Cut the chicken breasts into pieces of your desired size. Add to a bowl together with the sake, sugar, and salt in that order. Leave a minute or two between adding each ingredient and massage into the chicken while doing so.
2. *Add in the * marked seasoning ingredients to the chicken from Step 1. Pour in your mixed egg and the katakuriko and rub together well.
3. *Adjust the amount of katakuriko depending on the size of the egg in order to give the meat a nice, thick coating.
4. *If you have the time, let it sit for a while to let the flavor soak in.
5. Fry the chicken at a slightly low temperature. If you fry it at too high of a temperature, the coating will burn quite quickly.
6. Here's a version with a slightly more lightly seasoned dredging (Recipe ID: 1370089).

Story Behind this Recipe

I always made this recipe with chicken thighs, so this time I tried making a version with chicken breasts.