Karaage Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. Cut into 1½- to 2-inch bite-sized pieces. Place pieces in a medium bowl.

Make marinade

In a separate small bowl combine grated garlic (3 cloves), grated ginger (1 tbsp), soy sauce (3 tbsp), sake (2 tbsp), mirin (1 tbsp), sugar (1 tsp), and black pepper (1 tsp). Stir until sugar dissolves.

Pour the marinade over the chicken, mix thoroughly so every piece is coated, then cover and refrigerate for at least 30 minutes and up to 2 hours. (Do not marinate longer than 3 hours to avoid breaking down texture.)

About 15 minutes before frying, set up a shallow bowl with the coating: whisk together all-purpose flour (1/2 cup), cornstarch (1/2 cup), baking powder (1/4 tsp), and kosher salt (1 tsp) to combine.

Remove the marinated chicken from the refrigerator. Lightly shake off excess marinade from each piece (some marinade should remain for flavor). Toss chicken pieces in the flour-cornstarch mixture in batches, pressing lightly so coating adheres. Shake off excess coating and transfer to a wire rack while you heat oil.

Heat oil in a deep, heavy-bottomed skillet or pot to 330–350°F (165–175°C). If you don't have a thermometer, test with a small piece of bread or a drop of batter: it should sizzle steadily and bubble around the piece.

First fry (blanching)

Working in small batches (do not overcrowd), fry coated chicken pieces for 3–4 minutes until the outside is set but not deeply browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Rest between fries

Let the blanched chicken rest for 3–5 minutes. This helps cook through and gives a better final texture.

Second fry (finish and crisp)

Raise oil temperature to 365–375°F (185–190°C). Fry the rested pieces again, in small batches, for 1.5–3 minutes until golden brown and crispy. Internal temperature should reach 165°F (74°C). Drain on a wire rack or paper towels and season immediately with a light pinch of salt if desired.

Serve hot over shredded cabbage or lettuce with lemon wedges and kewpie mayonnaise on the side for dipping.

Storage: Keep leftover karaage in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes or in an air fryer until heated and crisp.