Chicken Karaage

If you haven't heard what this is called, you might know it as "Sesame chicken" over in the Western world... Despite it not having any sesame in it!!! That must boggle your mind, don't it?! Traditionally this is served piping hot with some lemon wedges (to drizzle the lemon juice over the pieces) and rice, although my mom figured out that Teriyaki sauce infused with ginger tastes pretty rad with it.

Lets get started! It's extremely simple and easy to make.

Chicken Karaage (feeds 4 people)

• 1 1/2 lbs chicken diced into small pieces. I like using leg or breast meat.
• 4 1/2 tbsp sake
• 2 1/2 tbsp low salt soy sauce (I used the Marukin brand)
• 1 tbsp minced ginger
• 2 tbsp minced garlic

• Corn starch
• Vegetable oil (for frying)

Wash off your chicken and cut into small pieces. In a dish, place chicken in the marinade of sake, soy sauce, garlic and ginger. Mix well together, let sit for 45 minutes to 1 hour. Heat deep fryer at 350 degrees.

After sitting, dredge each piece in corn starch, patting off any excess.
Dredged pieces before hitting the deep fryer.
Entering the deep fryer.

Cook for 3 minutes at 350 degrees. The key to making a great chicken karaage is to double fry! This is the karaage getting out of the fryer.
Prepping for 2nd frying. Lower the heat of the fryer to 320 degrees, and re-heat karaage pieces for 1 1/2 to 2 minutes.
After the double fry!
Serve hot with lemon wedges. It's the traditional way!

Bonus shots of Fuzzy waiting patiently for me to finish cooking. Fortunately she was rewarded, as this meal had no onions or anything else super unhealthy for dogs :)