Rich-Tasting Salty Karaage Chicken Breast

Name: Rich-Tasting Salty Karaage Chicken Breast
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken breasts; 1 tbsp Sake; 1 tsp Sugar; 1/4 tsp Salt; 1 Frying oil; 2 tbsp ＊Soy sauce; 1/2 tbsp ＊Honey; 1 tsp ＊Sesame oil; 1 tsp ＊Grated ginger; 1/4 tsp ＊Grated garlic; 1 ＊ Shichimi spice; 1 Egg; 9 tbsp Katakuriko

cookpad.japan @cookpad_jp

I always made this recipe with chicken thighs, so this time I tried making a version with chicken breasts.

If you're making this for small children, it's best to leave out the shichimi chili pepper. For 4 servings. Recipe by Hokkori-no

I always made this recipe with chicken thighs, so this time I tried making a version with chicken breasts.

If you're making this for small children, it's best to leave out the shichimi chili pepper. For 4 servings. Recipe by Hokkori-no

cookpad.japan @cookpad_jp

I always made this recipe with chicken thighs, so this time I tried making a version with chicken breasts.

If you're making this for small children, it's best to leave out the shichimi chili pepper. For 4 servings. Recipe by Hokkori-no

I always made this recipe with chicken thighs, so this time I tried making a version with chicken breasts.

If you're making this for small children, it's best to leave out the shichimi chili pepper. For 4 servings. Recipe by Hokkori-no

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Ingredients

4 servings

2Chicken breasts
1 tbspSake
1 tspSugar
1/4 tspSalt
1Frying oil
Marinade Sauce:
2 tbsp＊Soy sauce
1/2 tbsp＊Honey
1 tsp＊Sesame oil
1 tsp＊Grated ginger
1/4 tsp＊Grated garlic
1＊ Shichimi spice
1Egg
9 tbspKatakuriko

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Steps

1

Cut the chicken breasts into pieces of your desired size. Add to a bowl together with the sake, sugar, and salt in that order. Leave a minute or two between adding each ingredient and massage into the chicken while doing so.
2

*Add in the ＊ marked seasoning ingredients to the chicken from Step 1. Pour in your mixed egg and the katakuriko and rub together well.
3

*Adjust the amount of katakuriko depending on the size of the egg in order to give the meat a nice, thick coating.
4

*If you have the time, let it sit for a while to let the flavor soak in.
5

Fry the chicken at a slightly low temperature. If you fry it at too high of a temperature, the coating will burn quite quickly.
6

Here's a version with a slightly more lightly seasoned dredging.