Kara Age Recipe

Name: Nagomi Japanese Restaurants KARA AGE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 lb boneless chicken thighs, skin-on if possible; 1 tbs fresh ginger, grated; 1 tsp garlic, grated or finely minced; 2 tbs soy sauce (preferably low-sodium); 1 tbs sake; 1 tbs mirin; 1 tsp sesame oil; 1 tsp salt; 0.5 tsp black pepper; 0.75 cups potato starch (or cornstarch); 0.25 cups all-purpose flour (optional, for lighter crisp); 4 cups neutral oil for deep frying (vegetable, canola, or peanut); 2 to taste lemon wedges; 2 tbs Japanese mayonnaise (Kewpie recommended); 2 cups finely shredded cabbage or mixed salad (optional)

Inspired by Nagomi Japanese Restaurant

Time1h

Serves3

Make Kara Age Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

1 lb boneless chicken thighs, skin-on if possible

1 tbs Fresh ginger, grated

1 tsp garlic, grated or finely minced

2 tbs soy sauce (preferably low-sodium)

1 tbs Sake

1 tbs Mirin

1 tsp Toasted sesame oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Coating

3/4 cups potato starch (or cornstarch)

1/4 cups all-purpose flour (optional, for lighter crisp)

For Frying & Serving

4 cups neutral oil for deep frying (vegetable, canola, or peanut)

2 to taste lemon wedges

2 tbs Japanese mayonnaise (Kewpie recommended)

2 cups finely shredded cabbage or mixed salad (optional)

Method

Chicken & Marinade

Prepare chicken

Trim excess fat from the chicken thighs and slice into 1.5-inch bite-sized pieces. Pat dry with paper towels to remove surface moisture.

Make marinade

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

Marinate

Add the chicken pieces to the marinade and mix so each piece is coated. Cover and refrigerate for 30 minutes to 1 hour (up to 3 hours for deeper flavor). Do not marinate longer than 4 hours to avoid textural changes.

Coating

Prepare coating

Place potato starch and flour (if using) in a shallow bowl or tray and stir to combine. Use only potato starch for the most authentic, ultra-crisp karaage.

Dredge

Working in batches, remove chicken from marinade allowing excess to drip off (do not blot completely—slight moisture helps adhesion). Toss pieces in the starch mixture until evenly coated, shaking off excess. Transfer coated pieces to a tray and let rest 5–10 minutes to help coating adhere.

Frying & Serving

Heat oil

Pour oil into a deep, heavy-bottomed pot to a depth of about 2 inches (or use a deep fryer) and heat to 320°F (160°C). Use a thermometer for accuracy.

First fry (blanching)

Fry chicken in small batches so pieces don't touch. Fry for 3–4 minutes at 320°F (160°C) until exterior is set but not deeply browned. Remove with a slotted spoon and drain on a wire rack or paper towel. Let rest 5 minutes.

Second fry (crisping)

Increase oil temperature to 365°F (185°C). Return chicken in batches and fry 1–2 minutes until golden brown and very crisp. Internal temperature should reach at least 165°F (74°C). Drain on a wire rack or paper towel-lined tray.

Finish & serve

Arrange karaage on a platter with shredded cabbage (if using). Serve immediately with lemon wedges and Japanese mayonnaise for dipping.