Karaage Chicken Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and cut into bite-size pieces about 1 1/2 inches. Pat dry with paper towels. Dry exterior helps the coating adhere and yields crispier karaage.

Make the marinade

In a bowl combine soy sauce, mirin, sake, grated ginger, grated garlic, kosher salt, and black pepper. Stir to combine.

Add the chicken pieces to the marinade and mix so every piece is coated. Cover and refrigerate for 20–30 minutes (up to 2 hours). Do not marinate much longer than 2 hours to avoid mushy texture from the salt/enzymes.

Prepare coating

While the chicken marinates, in a shallow bowl combine potato starch, all-purpose flour (if using), and baking powder. Mix lightly so the flour is evenly distributed.

Heat the oil

Pour vegetable oil into a deep skillet or pot to reach about 1.5–2 inches depth (or enough for shallow-deep frying). Heat over medium-high to 170–175°C (340–350°F). If you don't have a thermometer, test with a small pinch of starch: it should sizzle and rise steadily but not burn immediately.

Coat the chicken

Remove chicken from marinade in small batches, letting excess drip off. Dredge each piece thoroughly in the starch mixture, shaking off excess. Place coated pieces on a wire rack or tray spaced so they don't stick together.

Fry (first fry)

Fry chicken in batches to avoid crowding. Cook at 325–330°F (160–165°C) for 3–4 minutes until the exterior sets but not deeply browned. Remove and drain on a wire rack or paper towel-lined tray.

Fry (second fry)

Increase oil temperature to 350–360°F (175–180°C). Return chicken in batches and fry for an additional 1.5–3 minutes until golden brown and crisp. Internal temperature should reach 165°F (74°C). Drain on a rack; sprinkle a light pinch of salt while hot if desired.

Make the cucumber-wasabi Kewpie

In a small bowl mix Kewpie mayonnaise with wasabi paste and rice vinegar. Taste and adjust: add more wasabi for heat or a splash more vinegar for brightness. Thin with 1–2 teaspoons water if you prefer a drizzling consistency.

Toss the carrot, sliced cucumber, and sliced negi together lightly. Optionally toss with a tiny pinch of salt and a few drops of rice vinegar to soften the vegetables.

Plate the karaage: arrange hot fried chicken alongside the carrot-cucumber-negi salad. Drizzle or dot the cucumber-wasabi Kewpie over the salad or serve it on the side for dipping. Sprinkle toasted sesame seeds over the chicken and salad. Serve with lemon wedges for squeezing over the chicken.