Crispy Chicken Karaage Recipe

Prep the chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut into 1–1.5 inch bite-sized pieces and place in a medium mixing bowl.

Make the marinade

In a small bowl whisk together soy sauce, mirin, sake, grated ginger, grated garlic, kosher salt, and black pepper until combined.

Pour the marinade over the chicken, toss to coat evenly, cover with plastic wrap or a lid and refrigerate for 20–30 minutes. (Do not marinate much longer than 1 hour — the acid and salt can change texture.)

While chicken is marinating, combine potato starch, all-purpose flour, and baking powder (if using) in a shallow bowl or pie plate and whisk briefly to blend. Set aside.

About 10 minutes before frying, remove chicken from fridge and allow it to come closer to room temperature for more even cooking. Drain any excess marinade from the chicken, leaving a thin film (not wet).

Dredge each piece of chicken in the starch/flour mixture, pressing gently so an even dry coating adheres. Shake off excess and transfer to a wire rack or plate in a single layer. Let rest 5–10 minutes to set the coating.

Set a deep skillet or heavy pot over medium-high heat and add enough oil to reach about 1–1.5 inches up the side (or about 3–4 cups depending on pot size). Heat to 340–350°F (170–175°C). If you don’t have a thermometer, test with a small piece of coating — it should sizzle immediately and slowly rise to the surface.

Fry the chicken in batches to avoid overcrowding (4–6 pieces per batch depending on pan). Gently lower pieces into the oil and fry for 3–4 minutes, turning occasionally, until the coating is set and lightly golden. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet.

After frying the first batch, increase oil temperature to 365–375°F (185–190°C). Return the first batch to the hot oil for a second fry of 60–90 seconds to crisp and finish cooking (this double-fry gives the signature karaage crunch). Transfer again to the wire rack. Repeat with remaining batches.

While the final batch rests, blot any excess oil with paper towels under the rack if desired. Squeeze a little lemon over the chicken or serve wedges on the side and sprinkle with sliced scallions or shiso if using.

Combine Japanese mayonnaise, sriracha, rice vinegar (or lemon juice), honey (if using), and toasted sesame oil in a small bowl. Whisk until smooth and adjust heat or acidity to taste. Transfer to a serving ramekin.

Serve the karaage hot with spicy mayo on the side for dipping. For a restaurant-style presentation, place chicken on a bed of shredded cabbage, drizzle a little mayo or serve on the side, and garnish with scallions and lemon wedges.