Chicken Karaage (tokyo) Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1.5-inch bite-size pieces. Pat dry with paper towels — remove surface moisture to help the coating adhere.

Make marinade

In a bowl combine grated ginger (2 tbs), grated garlic (1 tsp), soy sauce (3 tbs), mirin (1 tbs), sake (1 tbs), sesame oil (1 tsp), rice vinegar (1 tsp), salt (1 tsp) and black pepper (1 tsp). Stir until combined.

Marinate chicken

Add the chicken pieces to the marinade and mix thoroughly to coat. Cover and refrigerate for 20–30 minutes at room temperature (or up to 2 hours refrigerated). Do not over-marinate — about 30 minutes keeps the meat juicy and prevents excessive soy flavor.

Mix dry coating

While the chicken marinates, combine potato starch (1 cup), all-purpose flour (1/4 cup), and baking powder (1/2 tsp, optional) in a shallow bowl or wide tray. Whisk to remove lumps.

Coat chicken

Remove chicken from the marinade and let excess marinade drip off for a few seconds. Toss chicken pieces in the starch-flour mixture, pressing lightly so the starch adheres evenly. Shake off excess; the coating should be thin and even.

Heat oil

Pour neutral oil into a deep pot or heavy saucepan to a depth of about 2–2.5 inches (enough to half-submerge the pieces) and heat to 165–170°C (330–340°F). If you don’t have a thermometer, the oil is ready when a small piece of coating sizzles and rises steadily but does not brown immediately.

First fry (blanching)

Working in batches to avoid overcrowding, carefully add coated chicken pieces and fry for 3–4 minutes until the outer coating sets and the interior is mostly cooked but not deeply browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray and let rest for 3–5 minutes.

Second fry (crisping)

Increase oil temperature to 185–190°C (365–375°F). Return chicken in batches and fry 1–2 minutes until deep golden brown and crisp. Internal temperature should reach 75°C (165°F). Drain on a wire rack or paper towels.

Finish

Immediately after frying, sprinkle each batch lightly with salt to taste and a pinch of shichimi togarashi (about 1 tsp total over the entire batch) for the signature Tokyo togarashi heat. Serve hot.

Make oroshi sauce (optional)

Combine the grated daikon (1/2 cup, squeezed lightly), 1 tbs soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, and 1 tsp grated ginger in a small bowl. Stir and taste; adjust soy or vinegar to balance salt and acidity.

Serve

Plate the karaage over shredded cabbage or microgreens (1 cup). Arrange lemon wedges on the side for squeezing. Serve with the oroshi ginger sauce on the side for dipping or spoon a small amount over pieces as desired. Garnish with an extra dusting of togarashi.