Chicken Karaage Recipe

Prep chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. Cut into bite-sized pieces (about 1.5 inch / 3–4 cm cubes).

Make marinade

In a bowl, combine 2 tbs soy sauce, 1 tbs sake, 1 tbs mirin, 1 tsp grated ginger, 1 tsp grated garlic, 1 tsp salt, and 1/2 tsp coarsely ground black pepper. Mix until combined.

Marinate

Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for 20–30 minutes (up to 1 hour). Do not marinate much longer to avoid the soy overpowering texture.

Prepare coating

While the chicken marinates, whisk together 1 cup potato starch, 1/4 cup all-purpose flour, and 1/4 tsp baking powder in a shallow bowl or tray. Break up any lumps so the coating is fine and even.

Dredge chicken

Remove chicken from the marinade in small batches, letting excess drip off. Toss the pieces in the starch-flour mixture until they are evenly and lightly coated. Shake off excess coating and place on a wire rack or tray.

Heat oil

Pour about 3 cups of neutral oil into a heavy-bottomed pot to create a 2–3 inch deep pool. Heat the oil to 325°F (160°C) for the first fry. If you don’t have a thermometer, test with a small piece of coating — it should sizzle gently but not brown immediately.

First fry (blanch)

Fry the chicken in batches so pieces don’t touch. Cook for 3–4 minutes per batch until the exterior is set but not deeply browned. Use a slotted spoon to transfer to a wire rack and rest for 3–5 minutes. This step cooks through the chicken gently.

Increase heat

Raise the oil temperature to 365°F (185°C). If using a thermometer, confirm the higher temp; if not, the oil should noticeably simmer and sizzle more aggressively.

Second fry (crisp)

Return the rested chicken to the hotter oil in batches and fry for an additional 1.5–2.5 minutes until golden brown and crisp. Drain on a rack or paper towels briefly to remove excess oil.

Seasoning after fry

While still hot, sprinkle a light pinch of salt over the chicken pieces to taste and toss gently so seasoning adheres.

Make karashi mayo

In a small bowl, whisk together 1/2 cup Japanese mayonnaise, 1 tsp karashi (or hot mustard), 1/2 tsp rice vinegar, 1/4 tsp soy sauce, 1/2 tsp lemon juice, and 1/2 tsp honey (if using). Adjust mustard to taste — karashi is pungent, so add more gradually if you like extra heat. If desired, stir in 1 tsp toasted sesame seeds.

Taste and adjust

Taste the sauce and balance acidity, salt, and heat by adding a drop more vinegar, soy, or honey as needed. Transfer to a squeeze bottle or small serving bowl.

Arrange shredded cabbage or mixed greens on a serving plate. Place fried chicken karaage on top or beside the greens. Garnish with thinly sliced scallions and lemon wedges.

Serve immediately with karashi mayo on the side for dipping or drizzling. Squeeze lemon over chicken just before eating for brightness.