> Culture > Recipe > Torino-karaage (Japanese deep-frying chicken)

Torino-karaage (Japanese deep-frying chicken)


  • 2.6 lbs (1.2 kirograms) chicken thigh or breast, whichever you like Use boneless. Cut into 2-inch pieces

  • Panko (Japanese bread crumbs)

  • 10 tablespoons flour

  • Cooking oil for deep-frying


  • 2 tablespoons sake

  • 2 teaspoons soy sauce

Prep Time: 20 min

Cooking Time: 20-25 min

Place chicken pieces into a bowl and add marinade mixture. Knead by hand until chicken pieces get mixture evenly. Stay aside for about 15 minutes. Place flour in a clean plastic bag. Put chicken pieces and shake bag to coat chicken with flour and then pour over panko generously. Pour oil of enough to cover the chicken pieces into a wok or saucepan. Heat to 365 F (175 C). Drain chicken of excess flour and fry, several pieces at a time, until golden and crisp. Drain on paper towels. Serves with shredded cabbage and lemon slice.

Copyright © Teanobi. All Rights Reserved.
Built with Volusion