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Ingredients
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Marinade & Chicken
Coating
Frying & Serving
Method
Marinade & Prep
- 1
Trim and cut
Trim excess fat from the chicken thighs and cut into roughly 3 cm bite-sized pieces so pieces are uniform for even cooking.
- 2
- 3
Marinate the chicken
Add the cut chicken pieces to the marinade and toss so every piece is coated. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes to avoid the meat becoming too soft from the soy/sake.
- 4
Dry the pieces
After marinating, remove the chicken from the marinade and let excess liquid drip off. Pat pieces dry with paper towels—this helps the coating adhere and prevents excessive spatter when frying.
Coating
- 5
Prepare coating mix
In a shallow bowl or wide plate, combine potato starch (100 g), all-purpose flour (2 tbs) and baking powder (0.5 tsp, optional). Mix until even.
- 6
Coat chicken
Working in batches (to avoid crowding), toss the patted chicken pieces in the starch/flour mixture so each piece is evenly coated. Shake off any excess starch—there should be a thin, even layer. Place coated pieces on a tray and let rest 5 minutes to help the coating set.
Frying
- 7
Heat the oil
Pour neutral oil into a deep pot or fryer to a depth that will allow the pieces to float (about 6–8 cm). Heat the oil to 160°C (320°F) for the first fry. If you don't have a thermometer, test with one small piece: it should sizzle steadily without browning instantly.
- 8
First fry (cook through)
Fry the chicken in batches, careful not to overcrowd. Cook at 160°C (320°F) for 4–5 minutes per batch until the exterior sets and the interior is cooked through but not deeply browned. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Let pieces rest 3–5 minutes.
- 9
Second fry (crisp)
Increase the oil temperature to 190°C (375°F). Return the rested chicken to the hot oil in batches and fry 1–2 minutes until a deep golden brown and very crisp. This double-fry gives the signature crunchy karaage texture. Remove and drain on a wire rack to keep crisp.
- 10
Season while hot
Optionally sprinkle a light pinch of salt over the hot fried pieces to taste immediately after draining so it adheres.
Serve
- 11
Plate and garnish
Arrange shredded cabbage on a serving plate (2 cups). Place the hot karaage on top. Serve with lemon wedges (1 piece) and Japanese mayonnaise (2 tbs) on the side for dipping.
- 12
Serving suggestion
Squeeze lemon over the chicken just before eating. Karaage is best served hot and crisp; leftovers can be reheated in a hot oven (200°C / 400°F) for a few minutes to restore crispness.