This recipe is from one of my son’s favorite sources for recipes, The Manga Cookbook.
The amount produced by the recipe below will be perfect for a single meal, but if you want to whip up a bunch, this is great to refrigerate and pack in a bento box for lunch with rice and a salad.
If you’re interested in southern fried chicken recipes, click here.
Karaage - Japanese-style Fried Chicken (Gluten Free)
- 1 lb. boneless, skinless chicken thighs cut up into bite size pieces
- ½ cup soy sauce
- 1 tsp. freshly-grated ginger
- 1 – 2 tsp. minced garlic
- 1 cup cornstarch (or more, as needed)
- Oil for frying
Create a marinade for the chicken by mixing the soy sauce, ginger and garlic. Let the chicken marinate for at least 30 minutes.
When you’re ready to fry it up, drain the remaining liquid off of the chicken and then give each piece a coating of cornstarch. (Shaking it in a closed Ziploc bag works great for this!)
Fry it in oil until it’s brown on all sides. These are smaller pieces of chicken, so they cook much quicker than bone-in chicken pieces.
If you’d like, serve it with some slices of lemon.
This is a great fried-chicken variation for those gluten-free folks in your life.