Aburi Chicken Karaage Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into bite-size pieces (about 1 1/2" pieces). Pat dry with paper towels.

Combine soy sauce, mirin, sake, grated ginger, grated garlic, sugar, kosher salt, and black pepper in a bowl. Stir until sugar dissolves.

Place the chicken pieces in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring pieces are evenly coated. Marinate in the refrigerator for 30–45 minutes (maximum 2 hours). Do not over-marinate or the texture will break down.

While the chicken marinates, whisk together potato starch, all-purpose flour, and baking powder in a shallow bowl or plate.

Remove chicken from the marinade, letting excess drip off. Transfer to the coating bowl and toss lightly so each piece gets an even, thin coating. Shake off excess coating—too much coating will become gummy.

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1" (reserve remaining oil for another use). Heat oil over medium-high until it reaches 340–350°F (170–175°C). If you don't have a thermometer, test with a small piece of coating: it should sizzle and rise slowly.

Fry the chicken in batches to avoid overcrowding. Cook first fry for 3–3.5 minutes until edges are set and pale golden. Remove pieces with a slotted spoon and drain on a wire rack or paper towel-lined tray.

Increase oil temperature to 360–370°F (183–188°C). Return chicken to the hot oil in batches for a second fry for 1–1.5 minutes until deep golden and crisp. Second fry crisps the coating and finishes cooking. Drain on a wire rack.

While the fried karaage is still hot, lightly brush each piece with the 1 tsp oil or melted butter to promote even browning during torching.

Aburi (Torch) Finish

Arrange the fried chicken pieces on an oven-safe platter or metal rack. Using a handheld culinary blowtorch, hold the flame about 2–3" from the surface and pass the torch evenly across each piece for 2–10 seconds per area, rotating as needed, until you get smoky blistered spots and a slightly charred aroma. Keep the torch moving to avoid burning any single spot. If you don't have a torch, place under a preheated broiler for 1–2 minutes, watching closely.

Transfer the aburi karaage to a serving plate. Sprinkle with thinly sliced scallions and optional shichimi togarashi. Serve with lemon wedges and mayonnaise on the side.