Karaage L Size (9pcs) Recipe

Trim and cut chicken

Trim excess fat from the thigh meat and cut into 1.25–1.5 inch bite-sized pieces. Pat pieces dry with paper towels to remove surface moisture.

Make marinade

In a large bowl combine soy sauce, sake, mirin, grated ginger, grated garlic, sugar, salt, and black pepper. Whisk until sugar dissolves.

Add the chicken pieces to the marinade, mix to coat thoroughly, cover and refrigerate for 30–60 minutes. For deeper flavor, marinate up to 2 hours but no longer than 4 hours to avoid overly soft texture.

About 20 minutes before frying, place a wire rack over a sheet pan. In a shallow bowl or wide dish combine potato starch, all-purpose flour (if using), and baking powder (if using). Stir to blend.

Remove chicken from refrigerator. Working in batches, drain excess marinade from the chicken (do not rinse). Lightly shake off excess liquid so the coating will adhere.

Toss chicken pieces in the starch mixture until each piece is evenly coated. Press the starch onto wetter spots to form a thin, even crust. Place coated pieces on the wire rack while you heat the oil.

Heat oil in a deep pot or deep fryer to 170°C (340°F) for the first fry. If you don't have a thermometer, heat oil until a small cube of bread browns in about 60 seconds.

First fry (par-fry): Fry chicken in small batches so oil temperature stays steady. Fry for 3–4 minutes per batch until the exterior is set but not deeply browned. Remove to a rack or paper towel-lined tray to drain and rest for 5 minutes.

Increase oil temperature to 185°C (365°F) for the second fry. Return rested pieces to the hot oil in small batches and fry for an additional 1.5–2.5 minutes until golden brown and crisp. Internal temperature should reach 75°C (165°F).

Use a slotted spoon or spider to transfer the cooked karaage to the wire rack to drain. Keep warm in a low oven (100°C / 210°F) if necessary while finishing remaining batches.

Arrange shredded cabbage or salad on a serving plate (optional). Place karaage on top or beside the salad. Garnish with sliced scallions or parsley.

Serve hot with lemon wedges and Japanese mayonnaise for dipping. Squeeze lemon over the karaage just before eating for brightness.

Leftovers: Store cooled karaage in an airtight container in the refrigerator up to 2 days. Re-crisp in a 200°C (400°F) oven for 6–8 minutes or in an air fryer at 180°C (355°F) for 4–6 minutes.