Chicken Karaage Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut each thigh into 1 1/2-inch pieces (about 8–10 pieces per pound).

Make marinade

In a bowl, whisk together the soy sauce, mirin, sake, grated ginger, grated garlic, sugar, salt, and black pepper until sugar dissolves.

Place the chicken pieces in a resealable bag or a shallow bowl. Pour the marinade over the chicken, massaging to coat evenly. Marinate in the refrigerator for 20–30 minutes (no more than 1 hour) to avoid the meat becoming too soft from the salt and enzymes.

While the chicken marinates, combine potato starch, all-purpose flour, and baking powder in a shallow bowl or pie plate. Stir to evenly distribute. Set aside. Prepare a wire rack lined with paper towels or a cooling rack over a sheet tray for draining fried chicken.

After marinating, remove chicken from the marinade in batches, letting excess marinade drip off. Dredge each piece thoroughly in the starch/flour mixture, pressing lightly so an even, slightly clumpy coating adheres. Place coated pieces on a plate and let rest 5–10 minutes to help the coating set (this yields a crisper crust).

Heat oil in a heavy-bottomed pot or deep skillet to 325°F (160–165°C) for the first fry. If you don’t have a thermometer, heat until a small piece of bread sizzles gently and browns slowly (not violently). Use enough oil for 2–3 inches of depth so pieces can float.

Working in small batches (4–6 pieces depending on pot size), gently lower coated chicken into the oil. Fry for 3–4 minutes until the coating is set and pale golden. Remove with a slotted spoon and drain briefly on the wire rack. Return oil to 350–360°F (175–180°C) for the second fry.

When oil reaches the higher temperature, fry the blanched pieces again in batches for 1.5–2 minutes until deep golden brown and very crisp. Internal temperature should reach 165°F (74°C). Drain on the wired rack; keep warm in a 200°F (95°C) oven if frying multiple batches.

Meanwhile, mix Japanese mayonnaise with a squeeze of lemon if desired to serve as a dipping sauce. Arrange shredded cabbage on a serving plate, place karaage on top, garnish with chopped scallions and lemon wedges.

Serve immediately while hot and crisp. Provide extra lemon wedges and mayo on the side. Leftover karaage can be refrigerated in an airtight container for up to 2 days and reheated in a 375°F (190°C) oven for 10–12 minutes to restore crispness.