Chicken Karaage Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. Cut into 1½–2 inch bite-sized pieces, keeping pieces uniform so they cook evenly.

Place the cut chicken in a bowl and add soy sauce, sake, mirin, grated ginger, grated garlic, salt, and pepper. Mix thoroughly so each piece is coated.

Cover the bowl and refrigerate to marinate for 20–30 minutes. (Do not marinate longer than 1 hour — extended marinating with soy sauce can make the meat too salty and change texture.)

While the chicken marinates, combine all-purpose flour, cornstarch, and baking powder in a shallow bowl or large zip-top bag. Whisk or shake to fully incorporate. The cornstarch gives the karaage its crisp, light texture.

After marinating, remove chicken from refrigerator. Shake off excess marinade (do not wipe completely dry). Working in batches, dredge the chicken pieces in the flour-cornstarch mixture, pressing gently so a thin, even coating forms. Tap off any excess coating.

Heat at least 1–1½ inches of neutral oil in a deep skillet or medium saucepan over medium-high heat. Use a thermometer: target 170–175°C (340–350°F) for the first fry. If you don't have a thermometer, test with a small piece of coating — it should sizzle and rise to the surface steadily.

First fry (blanch fry): Fry chicken pieces in a single layer without crowding, working in batches. Cook for 2½–3 minutes until pale golden and just cooked through. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 3–5 minutes. This step cooks the meat through and sets the coating.

Increase oil temperature to 190–195°C (375–385°F) for the second fry. When hot, return chicken in batches for a second fry for 45–90 seconds, or until deep golden brown and very crisp. Do not overcrowd; turning once may help even browning.

Remove chicken and drain on a wire rack or paper towels. Immediately sprinkle lightly with a pinch of sea salt while still hot to season the crust.

Transfer to a serving plate. Garnish with minced parsley or shiso if using. Serve hot with lemon wedges and optional karashi mustard or spicy mayo on the side. Squeeze lemon over the chicken just before eating for classic karaage lemon seasoning.