Midday Fix: Chicken Karaage

Chef Mari Katsumura

Kaisho & Yugen

652 W. Randolph St. Chicago, IL 60661




Chicken Karaage 

 1.5 Tbsp Fresno chili pepper

2 Tbsp  Shallot

1 cup    Ginger

2 cups   Yellow onion

2 cups   Garlic

½ Cup Tamari soy

2 tsp      Mirin

1 tsp      Salt

3 Tbsp   Sugar

1 Tbsp   Sake

1 tsp      Sesame oil

2 pounds Chicken thighs

Rice flour for dredging

Fry oil, of your choice


Rough chop all the vegetables and place in the bowl of a food processor, add all liquid and dry ingredients, then pulse until the marinade is still slightly chunky but no large pieces of vegetables.  Cut chicken thighs into small/medium size cubes or strips then pour marinade over chicken in a large mixing bowl covered with plastic or marinate in a large plastic (Ziploc) bag - at least 4-6 hours or overnight in the refrigerator.  The following day remove chicken from marinade, making sure to wipe off any excess pieces of marinade.  Dredge in rice flour then fry in a pot or a fryer at 350F until golden brown or thoroughly cooked (at least 165 degrees).


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