Japanese Karaage Fried Chicken Recipe

Prepare the chicken

Trim excess fat and cut the skin-on chicken thighs into 1.5-inch bite-sized pieces. Pat dry with paper towels.

Make the marinade

In a bowl combine 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tsp grated ginger, 1 tsp grated garlic, 1 tsp toasted sesame oil, 1 tsp kosher salt and 1 tsp black pepper. Stir to combine.

Marinate

Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for 30 minutes to 2 hours. (At least 30 minutes for flavor; up to 2 hours for deeper flavor without toughening.)

Dredge

Set up a shallow bowl with 1 cup potato starch mixed with 1/2 cup all-purpose flour. Remove chicken from marinade, letting excess drip back into the bowl, then dredge each piece in the starch+flour mixture, pressing gently so it adheres. Shake off excess.

Heat oil

Pour neutral oil into a heavy pot or deep pan to reach a 2–3 inch depth (about 3–4 cups). Heat oil to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping a small pinch of batter — it should bubble gently and rise to the surface.

First fry

Fry chicken pieces in batches (do not overcrowd) at 325°F (160°C) for 4–5 minutes until cooked through but not deeply browned. Remove to a wire rack or paper towels to drain and rest 5 minutes.

Second fry

Raise oil temperature to 375°F (190°C). Fry the rested pieces a second time in batches for 1–2 minutes until golden-brown and very crisp. Drain on a rack and lightly season with a pinch of salt while hot. Keep warm in a low oven (200°F / 95°C) if needed.

Whisk together 1/2 cup Japanese mayonnaise, 1 tbsp Sriracha (adjust to heat preference), 1 tsp lime juice or rice vinegar and 1/4 tsp sesame oil in a small bowl until smooth. Taste and adjust heat or acidity. Refrigerate until ready to serve.

Make genmaicha brew

Steep 1 tablespoon genmaicha (or two tea bags) in 1/2 cup near-boiling water for 3 minutes, then cool to room temperature. Measure 1/4 cup of the cooled brew for the slaw; reserve any extra.

Combine vegetables

In a bowl toss 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1/2 cup julienned carrot, 2 tbsp sliced scallions and 2 tbsp chopped cilantro (if using).

Ferment/light pickle

In a separate small bowl whisk together 2 tbsp plain yogurt (or 2 tbsp neutral oil for a less tangy option), 1 tbsp rice vinegar, 1/4 cup cooled genmaicha brew, 1/2 tsp sugar and 1/2 tsp salt. Pour over the shredded veg and massage with clean hands or toss well to coat. Cover and let sit at room temperature for 2–4 hours to develop a mild fermented/tangy note, or refrigerate and let sit overnight for a gentler flavor. Taste and adjust salt or vinegar before serving.

Combine 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar and 1/2 tsp rice vinegar in a small saucepan. Bring to a gentle simmer over low heat and stir until sugar dissolves, about 1–2 minutes. Remove from heat and cool slightly. This sauce can be drizzled over the karaage or served on the side.

Arrange a bed of fermented genmaicha slaw on serving plates. Place hot karaage pieces on top or beside the slaw.

Drizzle sweet soy (tare) lightly over the chicken (or serve on the side), and dot or drizzle spicy mayo over the chicken or plate. Add sliced avocado alongside.

Scatter bonito flakes over the hot chicken so they flutter, and finish with 1 tsp toasted sesame seeds and a sprinkle of shredded nori or furikake if using. Serve immediately with lemon wedges.