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Brent Lineberry

Web and app developer. Coffee, beer, and running, in any order.

Chicken Karaage (Japanese-Style Fried Chicken with Soy, Sake, and Ginger Marinade)

Monday I made the Chicken Karaage (Japanese-Style Fried Chicken with Soy, Sake, and Ginger Marinade) recipe from J. Kenji Lopez-Alt’s The Wok cookbook. The chicken was good, like all fried chicken is good. There wasn’t anything particularly special about it. 3 stars ★★★☆☆

Monday I made the Chicken Karaage (Japanese-Style Fried Chicken with Soy, Sake, and Ginger Marinade) recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

The recipe was straightforward. Chunked chicken thighs are marinated in minced ginger, soy sauce, and sake. The marinated chicken is then tossed in a mixture of potato flour and all-purpose flour. Like the recent recipes, the chicken is double fried. Kenji instructs to serve with lemon wedges.

A photo of the karaage chicken on the stove. Some pieces are on a sheetpan next to a wok frying additional pieces in oil.
Part way through the frying. The chicken on the pan has been fried once at this point.

The chicken was good, like all fried chicken is good. There wasn’t anything particularly special about it, especially following the in-your-face flavors of Chonqing-Style Dry-Fried Chicken. The marinade flavors just didn’t seem to make it to the final dish. I might make this again if we just want some fried chicken, but I don’t expect anyone to request it.

A photo of a paper-towel-lined plate of the karaage chicken.
The final result

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.