Tori Karaage Recipe

Prepare and marinate the chicken

Trim excess fat from the chicken thighs and cut each thigh into 1.5–2 inch pieces. Pat pieces dry with paper towels. In a bowl, combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tsp grated ginger, 1 tsp grated garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken pieces and mix so each piece is coated. Cover and refrigerate to marinate for 30–45 minutes (up to 2 hours).

Prepare coating

About 10 minutes before frying, crack 1 egg into a shallow bowl and beat lightly. In a separate wide bowl, combine 3/4 cup potato starch and 1/4 cup all-purpose flour. Remove chicken from refrigerator and discard excess marinade from the bowl; if marinade pools, blot pieces lightly so they are damp but not dripping.

Coat the chicken

Working in batches, dip each marinated piece quickly into the beaten egg, letting excess run off, then dredge thoroughly in the starch/flour mixture, pressing gently so a thin, even coating adheres. Place coated pieces on a wire rack while heating oil.

Heat the oil

Pour vegetable oil into a deep pot or deep-fryer to a depth of about 2–3 inches (leaving at least 3 inches headspace). Heat oil to 170°C–175°C (340°F–350°F). If you don’t have a thermometer, test by dropping a small pinch of coating into the oil: it should bubble and rise steadily.

First fry (blanching)

Fry chicken in small batches so pieces do not crowd — typically 5–6 pieces per batch depending on pot size. Fry at 170°C (340°F) for 3–4 minutes until the exterior is set and pale golden but not fully browned. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray.

Rest

Let the par-fried pieces rest 5 minutes. This step helps finish cooking evenly and gives a crisp finish when you fry the second time.

Second fry (crisping)

Increase oil temperature to 190°C (375°F). Return batches of chicken to the hot oil and fry for 1–2 minutes until deep golden brown and crisp. Internal temperature should reach 74°C (165°F). Drain on a wire rack or paper towels. Keep warm in a low oven (90°C/200°F) if needed while you finish remaining batches.

Finish and serve

Arrange shredded cabbage or microgreens on serving plates. Place karaage on top, sprinkle with optional toasted sesame seeds, and serve with lemon wedges. Proceed to glaze with amakara sauce if you prefer glazed style (see sauce section) or serve sauce on the side for dipping.

Combine sauce ingredients

In a small saucepan, combine 2 tbs soy sauce, 2 tbs mirin, 1.5 tbs granulated sugar, and 3 tbs dashi (or chicken stock). Place over medium heat and stir to dissolve the sugar.

Reduce and thicken

Bring sauce to a gentle simmer and cook 2–3 minutes to meld flavors. Mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry, then whisk the slurry into the simmering sauce. Continue to simmer for 30–60 seconds until sauce slightly thickens to a glossy glaze. Remove from heat and add 1/2 tsp rice vinegar to brighten the flavor. Taste and adjust: add a pinch more sugar for extra sweetness or a splash more soy for saltiness.

Glaze the karaage (optional)

For amakara-glazed karaage: place drained, hot fried chicken in a warmed bowl, pour the warm glaze over the chicken, and gently toss to coat evenly. Work quickly so the coating remains crisp but becomes slightly glossy. Transfer to serving plates and sprinkle with toasted sesame seeds if using. Alternatively, serve the sauce on the side for dipping to maintain full crispness.