I always have a fondness for karaage, Japanese take on fried chicken. It’s crisp, juicy and has an Asian flavor to it. This is a very simple and tasty way of fried chicken. And best of all, they are pan-fried which is much more convenient than deep fried. I used breast meat to make Karaage but I think it will taste even better if you use dark thigh meat.
3 pieces chicken breast – cut into 1” cubes
3 tbsp of soy sauce
2 tbsp of sake (optional)
2 cloves of garlic – grated
1 tbsp ginger juice
salt and pepper to taste
A small onion (optional)
5 curry leaves (optional)
3 tbsp sesame seeds
Cornstarch or sweet potato starch
1. First of all, mix all the ingredients to marinate the chicken together for an hour.
2. In a plate mix the sesame seeds and cornstarch. Coat the chicken with the flour mixture.
3. In a frying pan, heat up some oil. Pan fried the chicken in small batches until golden brown on both sides. Drain the oil on paper towels.
4. You can serve the chicken with some sweet chili sauce or some mayonnaise.
Note: I added some red onions and curry leaves half way through the frying as I always like the taste of them in my fried meat.