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Chicken Karaage Recipe

Name: Akari Japanese Bistros Chicken Karaage Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skin-on chicken thighs; 3 tbs soy sauce; 1 tbs mirin; 1 tbs sake (or dry sherry); 1 tbs fresh ginger, grated; 1 tsp garlic, grated or finely minced; 1 tsp sugar; 1 tsp kosher salt; 1 tsp ground black pepper; 1 cup potato starch (or cornstarch); 0.25 cup all-purpose flour; 0.5 tsp baking powder; 4 cups vegetable oil (for deep or shallow frying); 4 pieces lemon wedges; 0.25 cup Japanese mayonnaise (Kewpie) or regular mayo; 2 tbsp thinly sliced scallions (optional); 2 cups shredded cabbage or mixed greens (optional)

Inspired by Akari Japanese Bistro

Time50m

Serves3

Make Chicken Karaage Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

1 lb boneless skin-on chicken thighs

3 tbs Aged soy sauce

1 tbs Mirin

1 tbs sake (or dry sherry)

1 tbs Fresh ginger, grated

1 tsp garlic, grated or finely minced

1 tsp sugar

1 tsp kosher salt

1 tsp ground black pepper

Coating

1 cup potato starch (or cornstarch)

1/4 cup 00 bread flour

1/2 tsp Baking powder

Frying

4 cups vegetable oil (for deep or shallow frying)

To Serve

4 pieces lemon wedges

1/4 cup Japanese mayonnaise (Kewpie) or regular mayo

2 tbsp thinly sliced scallions (optional)

2 cups shredded cabbage or mixed greens (optional)

Method

Marinade

Prep chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut into 1 1/4 to 1 1/2-inch bite-sized pieces. Aim for uniform pieces to ensure even cooking.

Combine marinade

In a bowl, whisk together soy sauce, mirin, sake, grated ginger, grated garlic, sugar, kosher salt, and black pepper until sugar dissolves and mixture is homogenous.

Marinate chicken

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes. Do not marinate much longer than 1 hour — short marination keeps the exterior crisp while imparting flavor.

Coating

Mix dry coating

While chicken marinates, whisk together potato starch, all-purpose flour, and baking powder in a shallow bowl or wide plate until evenly combined.

Dredge

Remove chicken from the marinade in batches, allowing excess marinade to drip off but not patting completely dry. Toss pieces in the starch/flour mixture to coat thoroughly, pressing lightly so the coating adheres. Transfer coated pieces to a wire rack and let rest for 5–10 minutes; the coating will set and adhere better.

Frying

Heat oil

Pour oil into a deep-sided skillet or pot to a depth of about 1.5–2 inches (or use a deep fryer). Heat the oil over medium-high heat until it reaches 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a small pinch of coating into the oil: it should sizzle and float up steadily without browning immediately.

First fry (blanch)

Working in small batches (do not overcrowd), carefully add chicken pieces to the oil and fry for 2½–3 minutes. The exterior should be set but not deeply browned. Use a slotted spoon or spider to transfer pieces to a wire rack or paper towel-lined tray to drain.

Rest between fries

Let the first-fried pieces rest for 3–5 minutes. This step helps achieve a tender interior and extra-crispy exterior after the second fry.

Second fry (finish)

Increase oil temperature to 360–375°F (182–190°C). Return chicken in small batches to the hot oil and fry for an additional 1–2 minutes, or until the coating is deep golden brown and crisp and the internal temperature of larger pieces reads 165°F (74°C). Transfer to a wire rack to drain and keep warm in a low oven (200°F / 95°C) if necessary while finishing remaining batches.

To Serve

Arrange shredded cabbage or mixed greens on a platter if using. Place karaage on top or beside the greens. Serve immediately with lemon wedges and a small bowl or drizzle of Japanese mayonnaise. Garnish with sliced scallions if desired. Squeeze lemon over chicken just before eating for brightness.