Chicken Karaage Recipe

Name: Somo Kitchen & Sushis Chicken Karaage Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skin-on chicken thighs; 1 tbs fresh ginger, grated; 2 cloves garlic, finely grated or minced; 2 tbs soy sauce; 1 tbs sake (or dry sherry); 1 tbs mirin (or 1 tsp sugar + 1 tsp water); 1 tsp sesame oil; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 cup potato starch (or cornstarch); 1 tbs all-purpose flour; 1 cup neutral oil for deep frying (vegetable, canola, or peanut); 2 pieces lemon wedges; 2 cups finely shredded cabbage (optional, for serving); 2 tbs Japanese mayonnaise (Kewpie) or regular mayo

Inspired by Somo Kitchen & Sushi

Time1h

Serves3

Make Chicken Karaage Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

1 lb boneless skin-on chicken thighs

1 tbs Fresh ginger, grated

2 cloves garlic, finely grated or minced

2 tbs Aged soy sauce

1 tbs sake (or dry sherry)

1 tbs mirin (or 1 tsp sugar + 1 tsp water)

1 tsp Toasted sesame oil

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Coating

1 cup potato starch (or cornstarch)

1 tbs 00 bread flour

Frying & Serving

1 cup neutral oil for deep frying (vegetable, canola, or peanut)

2 pieces lemon wedges

2 cups finely shredded cabbage (optional, for serving)

2 tbs Japanese mayonnaise (Kewpie) or regular mayo

Method

Chicken & Marinade

Prep the chicken

Trim excess fat from the chicken thighs and leave skin on if possible. Cut each thigh into 1½–2 inch bite-sized pieces (about 1–1.5 inches thick). Pat the pieces dry with paper towels to remove surface moisture—this helps the coating stick and stay crisp.

Place the cut chicken in a medium bowl. Add grated ginger, grated garlic, soy sauce, sake, mirin, sesame oil, salt, and black pepper. Mix thoroughly so each piece is evenly coated.

Cover and refrigerate to marinate for at least 30 minutes and up to 2 hours. Do not marinate much longer than 2 hours—acid and salt in the marinade can change the texture of the meat if left too long.

Coating

About 20 minutes before frying, prepare the coating. In a shallow bowl or plate, combine potato starch and the tablespoon of all-purpose flour. The potato starch gives the characteristic light, crackly texture; the small amount of flour helps bind.

Remove chicken from the refrigerator. Using a fork or tongs, toss a few pieces at a time in the starch mixture, pressing lightly so an even dry coating adheres. Shake off excess starch; you want a thin, even layer rather than a thick paste.

Frying & Serving

Heat the oil in a heavy-bottomed pot or deep fryer to 325–330°F (163–166°C) for the first fry. Use enough oil for pieces to float without touching the bottom (about 2–3 inches deep). If you don't have a thermometer, test with a small piece of coating—bubbles should form steadily and it should sizzle gently.

Working in small batches (4–6 pieces depending on pot size), fry the coated chicken for 4–5 minutes until the exterior is set and pale golden but not deeply browned. Internal temperature should be 140–150°F at this stage. Remove to a wire rack or paper towel-lined tray to drain and rest for 3–5 minutes.

Raise the oil temperature to 360–375°F (182–190°C) for the second fry. Return the rested pieces in batches and fry for an additional 1.5–2.5 minutes until crisp and deep golden brown. This two-stage frying yields tender cooked meat inside and extra-crispy exterior.

Drain on a wire rack or paper towels briefly. Sprinkle a light pinch of salt over the hot karaage to season while it adheres to the surface.

Serve immediately with lemon wedges and a small dish of mayonnaise for dipping. Present over shredded cabbage if desired.