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Tender and Flavorful Chicken Breast Karaage

Tender and Flavorful Chicken Breast Karaage

This is a fry, but it can be done in your frying pan. Help yourself to a hearty, tender serving of meat.

Ingredients: 2 to 3 servings

Chicken breasts
2
Ginger
40 g (for the marinade and the dressing)
Garlic
1 clove
Flour
2 tablespoons
Katakuriko
2 tablespoons
Vegetable oil
as needed
Green onions (finely sliced)
as desired
Cabbage, tomato, etc.
as desired
Sauce for marinating
Soy sauce
4 tablespoons
Sake
2 tablespoons
Sesame oil
1 tablespoon
Vinegar
1/2 tablespoon
The juice from grated ginger
20 g
Dressing
Sugar
1 tablespoon
Soy sauce
2 tablespoons
Vinegar
2 tablespoons
The juice from grated ginger
20 g
Sesame oil
1 tablespoon

Steps

1. Finely chop up the garlic. Grate all of the ginger and set aside half for the dressing. Combine and mix the garlic and marinade ingredients.
2. Remove the skin from the chicken. Butterfly the thick parts to make the overall thickness as even as possible.
3. To help the marinade soak in, use the tip of a knife or a skewer to poke small holes or notches in the chicken meat. Marinate for over an hour.
4. Make the dressing. Combine the ginger previously set aside and everything except for the sesame oil, and mix well to dissolve the sugar. Once the sugar has been dissolved add the sesame oil and mix together.
5. Combine the flour and katakuriko. Pat dry the marinade from the chicken and coat with the dry ingredients. It's convenient to use a plastic bag for this step.
6. Add a generous amount of oil to a frying pan and heat. Once the oil is hot, add the meat and cook both side or deep fry.
7. Once it's finished frying, cut into bite-sized pieces, plate, and you're done.
8. When serving, garnish with green onions and the dressing and it'll out deliciously. The sauce goes amazingly well with cabbage!

Story Behind this Recipe

This is a zesty and savory karaage recipe from my mother-in-law.
I wrote a lot here, but it's actually pretty simple! I made a few changes for my own version.