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Kikkoman Karaage Chicken

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Ingredients
  Sesame oil 1 Tablespoon
  Boneless skinless chicken thigh 1 Pound, diced into 1 inch square pieces
  Soy-ginger seasoned coating mix 35 Gram (Kikkoman)
  Pinot grigio white wine 3 Tablespoon (for sauce)
  Cooking oil 1 Tablespoon (for sauce)
  Teriyaki sauce 1⁄2 Cup (8 tbs) (for sauce)
  Rice wine vinegar 1 Tablespoon (for sauce)
  Ginger paste 1 Tablespoon (for sauce)
  Garlic paste 1⁄2 Tablespoon (for sauce)
  Dark brown sugar 1⁄4 Cup (4 tbs) (for sauce)
  Olive oil 1 Cup (16 tbs) (for frying)
Directions

GETTING READY
1. Remove fat from chicken thighs, and chop them into 1-inch square pieces.

MAKING
2. In zip lock bag, put chicken pieces, and drop coating mix in it. Shake to coat well.
3. Sift and remove excess coating. Put chicken pieces in bowl, and set it aside.
4. For sauce, in a bowl combine teriyaki sauce, pinot grigio white wine, rice wine vinegar, ginger paste, garlic paste, brown sugar, and sesame oil. Whisk.
5. In a sauce pan, pour sauce mixture and simmer for about 4 minutes. You may also serve sauce without simmering if you do not want a thicker sauce.
6. In a skillet heat oil till it reaches 350 degrees F.
7. Drop chicken pieces in hot oil. Do not over crowd the skillet.
8. Cook for about 2-3 minutes per side or until golden brown.
9. Remove from skillet and place chicken pieces on paper towel, or wire rack to remain nice and crispy.

SERVING
10. Serve chicken hot with rice, stir fried vegetables, and sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Taste: 
Savory
Method: 
Deep Fried
Ingredient: 
Chicken
Restriction: 
High Protein
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
2

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