Juicy Chicken Karaage

Juicy Chicken Karaage

I arranged the juicy karaage recipe that I learned at the cooking school to my taste.
It's amazingly juicy.

Ingredients: 14 - 16 karaage

Chicken thighs
Shio-koji (if possible)
2 tablespoons
as needed
1 tablespoon
Soy sauce
1 1/2 tablespoons
Ginger (grated)
about 1 teaspoon
Garlic (grated)
about 1 teaspoon


1. Cut the chicken into 7 - 8 (bite size) pieces, and put them in a bowl. If you have shio-koji, add it.
2. Rub in the shio-koji, and add enough water to cover the chicken. Cover it with plastic wrap and let it sit in a fridge for 20 - 30 minutes.
3. Pour the water out of the bowl (leaving the chicken), and rub in sake, soy sauce, ginger and garlic.
4. Cover it with a plastic wrap and let it rest in the fridge for 20 - 30 minutes again.
5. Pat dry the chicken, and coat with katakuriko.
6. Heat oil to 355°F/180°C and deep-fry the chicken for 5 - 6 minutes. Actually I don't deep-fry, I fry with generous amount of oil in a frying pan.
7. Turn them over several times until all surfaces are golden brown.
8. It's done.
9. A crispy surface, with sizzling juices bubbling out. So juicy.

Story Behind this Recipe

I learned how to make juicy karaage at a cooking school, and the one was so juicy and I loved it.
The seasoning ingredients are my favorite combination.
Adjust the amount of ginger and garlic as you like.