Crispy Chicken Karaage

Serves: 12


Serves: 12 

3 tablespoons soy sauce

3 tablespoons rice vinegar

3 tablespoons honey

2 teaspoons minced ginger 

6 cloves garlic, minced

2 lbs. dark chicken cutlets, cut in 1½-inch pieces

2 cups cornstarch, or more as needed

5 cups oil

To Serve:

Chopped scallions

Spicy mayo


In a bowl, combine soy sauce, vinegar, honey, ginger, and garlic. Add chicken, toss to coat, and let marinate for 30 minutes at room temperature.

Add the cornstarch to a 9×13-inch pan and coat each piece of chicken well. Shake off excess cornstarch..

In a large, deep skillet, heat the oil until piping hot. Deep-fry the chicken in batches for 2 minutes.

Transfer to a tray and let sit for 5 minutes, then refry for another 2–3 minutes or until extra-crispy.

Sprinkle with scallions and serve with spicy mayo.

To read more, subscribe to Ami