Karaage in Sweet & Sour Glaze with Green Onions

Karaage in Sweet & Sour Glaze with Green Onions

Simple karaage in the frying pan, then just mix the sauce in.


Chicken meat (thighs or breasts)
1 large
Sake, salt for flavoring
a small amount each
Green onions (finely chopped)
Ginger (julienne)
1 small piece
3 tablespoons
1/2 teaspoon
2 rounded tablespoons (or 3 tablespoons if you like)
1 tablespoon
as needed


1. Cut the chicken into easy-to-cook pieces. Apply the flavoring sake and salt and lightly rub in. Combine the ☆ ingredients and set aside. Finely julienne the ginger. Place the flavored chicken in a plastic bag and add 1 to 2 tablespoons of katakuriko. Close the bag and shake to mix.
2. Apply a generous amount of oil to a frying pan and cook the meat thoroughly. Since the only flavoring is salt and sake the chicken should turn white. Once cooked, remove the chicken and set aside, and put any remaining oil in a separate container to clear the frying pan.
3. Place the combined flavoring ingredients and the ginger in the frying pan and bring to a boil. Add the chicken and simmer. Once it's glossy, it's done! Top with plenty of chopped green onions and serve.

Story Behind this Recipe

Vinegary dishes are really delicious in the summer, aren't they? I seasoned the chicken with just salt and sake to make karaage, and coated with this easy sweet and sour sauce! Topping with plenty of chopped green onions adds a great taste. It's also delicious if you fry roughly-chopped leek and add at the end.