Chicken karaage is a simple and classic Japanese fried chicken. Its served almost everywhere accross Japan and you can find it almost anywhere on the menu if you visit a Japanese restaurant.

It's simple, easy to make and deliciousness make a lot of chicken karaage recipe easy to be replicated and improved to match your liking. It's a very good dish if you need idea what to make and also a very good company when you drink sake or beer.

Chicken karaage normally use chicken thigh to give the juicy and crispy skin texture but in here, I will use chicken breast to make it more healthier. Chicken karaage usually enjoyed with condimends like salt, lemon, mayonaise or curry powder. In some recipes you can integrate it direcly upon cooking but in here it will be normal simple yet delicious chicken karaage.

In this recipe, chicken breast is marinated for 2 hours. More than that will not particularly change the taste by much and not necessary. You can use salt and pepper if you don't plan to marinade the chicken the chicken too long to enhance the flavor. Marinating chicken in sake will make the chicken more tender, so even if we use chicken breast it would be still as juicy and tender.

There are a lot of ways to fry chicken karaage. You can either add baking soda and fried it twice for extra crispiness, pan fry for healthier choice, or deep fry it normally until its golden brown.

Since we are using chicken breast, we couldn't fry it for too long but we wouldn't want it undercooked as well. If you are frying it normally, make sure to fry it around 5-6 minutes in 180°C . In here we would fry it twice.