Karaage Recipe

Prep and trim

Trim excess fat from the chicken thighs but keep the skin attached. Pat the pieces dry with paper towels. Cut each thigh into 1.5–2 inch irregular bite-size pieces so skin and meat are in each piece.

Season and marinate

Place the chicken pieces in a bowl. Sprinkle with sea salt and black pepper and toss. Add grated ginger, grated garlic, soy sauce, mirin, sake, and sesame oil. Massage the marinade into the chicken until evenly coated. Cover and refrigerate for 30 minutes to 1 hour (do not exceed 4 hours).

Char the shishitos

Heat a small cast-iron skillet or heavy pan over high heat until smoking. Add the neutral oil and swirl. Add the shishito peppers and let them blister and blacken on all sides, turning occasionally, about 4–6 minutes. Remove and let cool slightly.

Blend aioli

Once cooled a bit, finely chop or finely purée the charred shishitos (remove stems if desired). In a small bowl or food processor combine the chopped shishitos, mayonnaise, lemon juice, soy sauce, minced garlic, salt, and pepper. Pulse or whisk until smooth and well combined. Taste and adjust salt or lemon. Chill while you fry the chicken; aioli can be made up to a day ahead.

Set up dredging station

In a shallow bowl combine potato starch, all-purpose flour, and baking powder. Mix thoroughly so there are no lumps. Arrange a wire rack set over a sheet pan for draining fried chicken.

Coat the chicken

Remove the chicken from the marinade, letting excess drip off (do not wipe off marinade completely — a thin film helps adhesion). Toss pieces in the starch-flour mixture until evenly and lightly coated. Press the coating onto the skin side so it adheres; a thin, even coat produces the crispiest results.

Heat the oil

Pour oil into a medium heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (about 1 cup for the amount here). Heat over medium-high until the oil reaches 325°F (160–165°C). If you don't have a thermometer, test with a small pinch of coating: it should sizzle gently and rise slowly.

First fry (cook through)

Working in a single layer and not crowding the pan, gently lower chicken pieces into the oil, skin-side down first. Fry for 3–4 minutes, turning occasionally, until the coating sets and the internal temperature reaches about 150°F (65°C). Remove with a slotted spoon to the wire rack.

Second fry (crisp)

Raise the oil temperature to 375°F (190°C). Once hot, return the chicken pieces in batches and fry 1.5–2 minutes more until deep golden-brown and extra crisp. Drain back on the wire rack. Immediately zest fresh lemon over the hot chicken (about 1 tsp total) to brighten the crust.

Keep warm

If making multiple batches, keep finished chicken in a 200°F (95°C) oven on a tray until serving to maintain crispness.

Arrange karaage on a platter or individual plates. Dollop or pipe burnt shishito aioli alongside or in a small dish for dipping. Garnish with thinly sliced scallions, toasted sesame seeds, microgreens or shiso, and lemon wedges. Serve immediately so skin stays crisp. Squeeze lemon over pieces just before eating.