Japanese🥩 Meat

Chicken Breast Karaage

Name: Chicken Breast Karaage
Total time: 25 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 300 g Chicken breast tenders, tendons removed; 1 tbsp Soy sauce; 1 tbsp Sake (or cooking wine); 1 tbsp Mayonnaise; 1 tsp Sugar; ½ tsp Grated ginger; ½ tsp Grated garlic; ~3-4 tbsp Potato starch (or cornstarch); ~1-1.5 cups Oil for deep frying

⏱ 25 min🍽 Serves 3

An easy chicken breast karaage that stays juicy and tender with just 10 minutes of marinating. Japanese-style seasoning with mayo, ginger, and garlic creates a flavorful coating that fries up crispy and golden.

Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

ささみ唐揚げ｜10分漬けるだけ！揚げてもパサつかない簡単からあげ【料理研究家ゆかり】#ささみレシピ #唐揚げ #shorts

Watch on YouTube

Ingredients

Chicken breast tenders, tendons removed300 g
Soy sauce1 tbsp
Sake (or cooking wine)1 tbsp
Mayonnaise1 tbsp
Sugar1 tsp
Grated ginger½ tsp
Grated garlic½ tsp
Potato starch (or cornstarch)As needed for coating~3-4 tbspest.
Oil for deep fryingAs needed~1-1.5 cupsest.

Steps

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1
Prepare the chicken breasts by removing the tendons. Using a fork and paper towel, locate the exposed tendon end, insert it between the fork tines, pinch the end with the paper towel, and pull in opposite directions to cleanly remove the tendon.
2
After removing tendons, cut the chicken into bite-sized pieces, roughly in thirds. You can use the natural splits left by the tendons as guides for cutting.
3
Place the cut chicken pieces in a bowl. Add sugar first and massage it thoroughly into the meat.
4
Add soy sauce, sake, mayonnaise, grated ginger, and grated garlic in sequence. Massage everything together thoroughly until the marinade coats all the chicken pieces evenly. Cover the bowl with plastic wrap and let marinate for 10 minutes.
5
After 10 minutes of marinating, coat all the chicken pieces generously with potato starch, ensuring even coverage on all surfaces.
6
Heat the oil to the proper temperature. Carefully place the coated chicken pieces into the hot oil. When they are about halfway cooked, flip them over and continue frying.
7
Flip again while the surface is still hot and continue frying. This helps create an extra-crispy coating. Fry for a total of about 3 minutes until golden and completely crispy throughout.
8
Once golden and crispy, remove from the oil and drain. The finished karaage has a crispy exterior and juicy, tender interior.

Chicken Breast Karaage

Ingredients

Steps

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