Restaurant Salted Chicken Karaage

Restaurant Salted Chicken Karaage

This karaage is very popular with my family. They also taste great even when cold, so I recommend packing in bentos.

Ingredients: 4 servings

Chicken thigh (or breast)
500 g
1 teaspoon
☆Sesame oil
1 teaspoon
☆Ichimi seasoning
a small amount
☆Black pepper
a small amount
2 tablespoons
★Grated garlic (or tubed)
1 clove or 1-2 teaspoons
★Grated ginger
1 teaspoon
1/2 teaspoon
a pinch
Vegetable oil
as needed


1. Cut the meat into bite-sized pieces and put into a plastic bag. Add the ☆ ingredients and massage into the chicken. Tie the bag closed and let marinate in the refrigerator for 2 hours.
2. After 2 hours, add the ★ ingredients and rub in well. Leave to marinate for 3-4 hours.
3. Coat with katakuriko and shake off the excess powder. Deep-fry in 180℃ oil for about 5 minutes. Start with medium heat and then raise to high at the end.
4. If separating the marinating process into 2 parts is too troublesome, you can add all of the ingredients at the same time.

Story Behind this Recipe

I made this recipe because I love salty karaage.
You can also use corn starch instead of katakuriko. Or use a combination of both. Use whichever ratio you would like, 8:2, 7:3, 6:4.

Crisply Deep-Fried Chicken Karaage. Recipe ID: 610101.