Crispy and Juicy Chicken Karaage for Bento

Crispy and Juicy Chicken Karaage for Bento

This is my family's favorite karaage. You will love the texture of the crispy coating and juicy chicken.

Ingredients: 4 servings

Chicken thigh meat
★Grated ginger
2 tablespoons
★Grated garlic
2 teaspoons
★Soy sauce
3 tablespoons
2 tablespoons
★Sesame oil
2 tablespoons
●Plain flour
3 tablespoons
3 tablespoons
Frying oil
as needed


1. Cut the chicken into bite-sized pieces. Pat dry the extra moisture. Put them in a plastic bag, and marinate with the ★ ingredients for over 30 minutes, over 2 hours if possible.
2. Put in the beaten egg, and rub. And add the mixture of flour and katakuriko, and rub in. If you want to bring karaage for a lunch, prepare this the previous night to save time in the morning.
3. Heat the oil to 170°C and deep-fry the chicken. When you drop them into the oil, adjust the shape of each pieces of the chicken to look neat.
4. Let them sit for 5 minutes, and deep-fry at 180°C to make them crisp.

Story Behind this Recipe

There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on.