Karaage M Size (6pcs) Recipe

Prepare chicken

Trim excess fat from boneless chicken thighs and cut into 1 to 1.25-inch bite-sized pieces. Pat dry lightly with paper towels.

Make marinade

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

Add the chicken pieces to the marinade and mix thoroughly so each piece is coated. Cover and refrigerate for 20–30 minutes (for deeper flavor, marinate up to 2 hours, but no longer than 4 hours to avoid overly soft texture).

While the chicken marinates, combine potato starch, all-purpose flour, and baking powder in a shallow bowl or plate. Mix well and break up any lumps.

When ready to fry, remove chicken from refrigerator. Drain off excess marinade but keep the surface moist — not dripping. Toss the pieces in the starch-flour mixture to evenly coat each piece, pressing lightly so the coating adheres. Shake off any excess coating.

Heat oil in a heavy pot or deep fryer to 325°F (160°C) for the first fry. Use enough oil so pieces can float and not touch the bottom—about 2–3 inches deep. If you don't have a thermometer, test by dropping a pinch of coating: it should sizzle gently and slowly rise.

Fry the chicken in small batches (2–3 pieces per batch for M size 6pcs total across batches) for 4–5 minutes until the exterior is pale golden and cooked through but not dark. Remove to a wire rack or paper towel-lined tray to drain.

Increase oil temperature to 365–375°F (185–190°C) for the second fry. Return the partially cooked pieces in batches and fry for an additional 1–2 minutes until deep golden brown and very crispy. This double-fry technique yields a crunchy exterior and juicy interior.

Remove fried chicken and drain on a wire rack for a minute. Immediately sprinkle a small pinch of fine salt if desired to season while hot.

Arrange 6 pieces (M size) on a serving plate with shredded cabbage or microgreens, lemon wedges, and a small dollop of Kewpie mayonnaise. Serve hot.