Crispy, juicy, and budget-friendly — this chicken tenderloin karaage gives you the best of both worlds!
Made with lean chicken tenderloins (sasami), this recipe keeps the meat moist and tender while delivering a perfectly crunchy coating.
It’s lighter than thigh karaage yet still incredibly satisfying. Serve as a main dish or snack, and don’t forget a squeeze of lemon for a refreshing finish.
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz chicken tenderloins (sasami)
- 1 tbsp. soy sauce
- 1 tbsp. sake
- 1/2 tsp. grated garlic
- 1/2 tsp. grated ginger
- 4 shakes umami seasoning (such as Ajinomoto), optional
- Salt and pepper, to taste
- Rice flour (or potato starch), as needed
- Frying oil, as needed
- 4 cup shredded cabbage (For serving)
- 1 /2 pack radish sprouts (kaiware) (For serving)
- 2 cherry tomatoes (For serving)
- 1 lemon wedge (For serving)
INSTRUCTIONS
- 1
Trim the thick white tendon from each tender. Cut each piece lengthwise in half to make stick-shaped strips.
- 2
In a bowl, combine soy sauce, sake, garlic, ginger, umami seasoning, salt, and pepper. Add the chicken and massage gently. Let marinate for 10–15 minutes.
- 3
While marinating, shred the cabbage and trim the radish sprouts. Soak both in cold water to crispen them.
- 4
Drain off any excess marinade, then coat each piece evenly with rice flour (or potato starch).
- 5
Heat oil in a deep pan to 350°F (180°C). Fry the chicken in batches for about 3–4 minutes, until golden brown and crispy. Drain on a wire rack or paper towel. (Since the pieces are thin, they cook quickly.)
- 6
Drain and lightly dry the vegetables. Arrange the vegetables on a plate, add the fried chicken, and garnish with cherry tomatoes and a lemon wedge.
RecipeID
446
Tips & Notes
・You only need to remove the thick tendon — the rest softens during frying.
・Freshly grated garlic and ginger will give the dish a deeper flavor, but tube versions work fine.
・About 6 tbsp. of rice flour is the right amount for this recipe.
・Rice flour makes the coating crispier, lighter, and less oily than starch.
・Don’t overcrowd the pan when frying — too much at once lowers the oil temperature and prevents crispiness.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."