New This Month

Japanese-Style Fried Chicken


Fried chicken gets a burst of Asian-inspired flavor in this easy-to-make recipe from TV chef Sarah Mastracco.

  • Servings: 4

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, January 2012


  • 8 cups canola oil
  • 2 (3-ounce) package Kikkoman Kara-Age soy-ginger seasoned coating mix
  • 2/3 cup sparkling water
  • 1 1/2 pounds boneless, skinless chicken breasts, cut diagonally into 3/4-inch-thick pieces
  • 2 Fresno or jalapeno chiles, sliced crosswise into 1/2-inch-thick pieces
  • Asian Slaw
  • Frozen Chinese buns, steamed or other soft roll, for serving
  • Lime wedges, for serving
  • Fresh sprigs cilantro, for serving


  1. Heat oil in a deep heavy-bottomed pot until it reaches 350 degrees on a deep-fry thermometer.

  2. In a medium bowl, whisk together coating mix with water until a medium-thick batter forms. Working in batches, dredge chicken in batter to completely coat and add to hot oil. Cook, turning occasionally, until chicken is cooked through, 4 to 6 minutes. Meanwhile, dredge chiles in batter and add to hot oil; cook until crisp, about 1 minute.

  3. Transfer chicken and chiles to a paper towel-lined plate to drain. Serve with slaw and steamed buns. Garnish with lime and cilantro, as desired.

Reviews Add a comment

  • bellaredux
    14 JUN, 2012
    seriously? Kikkoman Kara-Age soy-ginger seasoned coating mix? i adore martha stewart anything because she is THE consummate teacher of all things wonderful from scratch. BUT... come on... using a mix? there are plenty of shows that use mixes. could ms. mastracco not go a step further and create this from raw ingredients only? i am sad that i had to google to get the low down. :-(
  • OliviaPettibone
    23 MAY, 2012
    This recipe works fine, but I am working on reducing any oils and fats, so I tried a different idea. I put two larger split chicken breasts in the Kara-Age coating in a ziploc bag, shook it up, and cooked on baking sheet in 375 degree oven for 1 hour, rotating the baking sheet once half-way thru. It is crispy and very simple and tasty!