Karaage Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut into roughly 1½-inch bite-size pieces so they cook quickly and evenly.

Make marinade

In a medium bowl combine soy sauce, sake, mirin, grated ginger, grated garlic, beaten egg (if using), salt, and pepper. Stir to combine.

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 1 hour. (For best flavor, marinate 30–45 minutes but avoid much longer since the soy can start to firm the meat.)

While the chicken marinates, combine potato starch and all-purpose flour in a shallow bowl or wide plate and whisk briefly to remove lumps and distribute the flour evenly.

Set a wire rack over a rimmed baking sheet near the stove for draining fried chicken, or line a plate with several layers of paper towel if you prefer.

Heat oil

Pour oil into a deep, heavy skillet or a deep fryer to a depth of about 1½–2 inches (enough to half-submerge pieces). Heat the oil over medium-high heat until it reaches 340–350°F (170–175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle steadily but not burn immediately.

Coat chicken

Working in a single layer, remove a few pieces of chicken from the marinade (let excess drip off) and dredge thoroughly in the potato starch mixture, pressing gently so the starch adheres. Place coated pieces on a plate and repeat with remaining chicken. For an extra-crisp double layer, you can toss once more in the starch just before frying.

Fry - first fry (blanch fry)

Carefully lower chicken pieces into the hot oil, working in batches so pieces have room and oil temperature doesn't drop too much. Fry for 3–4 minutes per batch until the exterior is set and a pale golden (but not deeply browned) and the internal temperature reaches about 150°F (65°C). Remove with a slotted spoon to the wire rack to drain. Keep oil at about 320–330°F (160–165°C) between batches.

Rest and second fry

Let the blanched pieces rest for 3–5 minutes. This resting helps finish cooking inside and produces a lighter, crisper crust on the second fry. Increase oil temperature to 350–375°F (175–190°C). Return the chicken to the hot oil in batches and fry for an additional 1–2 minutes or until deep golden brown and crisp. The internal temperature should reach 165°F (74°C).

Drain and season

Remove the cooked karaage to the wire rack or paper towel-lined plate. While still hot, sprinkle with a very light pinch of salt to taste.

Serve

Serve immediately with lemon wedges and kewpie mayonnaise on the side. Plate over shredded cabbage or a small salad if desired.