T - Karaage Chicken Recipe

Prepare chicken

Trim excess fat from the chicken thighs and cut into 1 1/2-inch bite-sized pieces. Pat pieces dry with paper towels to remove surface moisture; this helps the coating adhere and fry crisp.

Make marinade

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

Add chicken pieces to the marinade and mix thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes and up to 2 hours. (Do not marinate much longer than 2 hours to avoid the meat becoming too soft from the enzymes.)

20 minutes before frying, set a wire rack over a baking sheet and place a plate or shallow bowl for dredging nearby. In a shallow bowl or wide dish combine potato starch, flour (if using), and baking powder; whisk to blend. Use only potato starch for the classic karaage texture; adding a little flour gives a slightly lighter, less brittle crust.

Remove chicken from the refrigerator. Drain off excess marinade (you want pieces damp, not dripping). Working in a single layer, dredge each piece lightly in the starch mixture, pressing gently so the coating adheres. Shake off any excess starch and set coated pieces on the wire rack; let rest 5–10 minutes so the coating sets.

Heat oil in a heavy-bottomed pot or deep skillet to 330°F (165°C) for the first fry. You should have about 1 to 1 1/2 inches of oil, or enough for shallow-deep frying so pieces can float slightly. If you have a thermometer, use it; otherwise test by dropping a small pinch of batter—should bubble steadily but not brown immediately.

First fry (blanch fry)

Working in batches (do not overcrowd), fry chicken pieces for 3–4 minutes until they are cooked through but not deeply browned. Remove with a slotted spoon or spider and drain on the wire rack. Let the oil return to temperature between batches.

Rest between fries

Let the first-fried pieces rest for 5 minutes while you heat the oil to 375°F (190°C) for the second fry. The resting period helps render fat and allows the second fry to crisp the exterior.

Second fry (crisp finish)

Return the fritters to the hot oil in batches and fry for 1–2 minutes, until golden brown and very crispy. Remove to the wire rack to drain and sprinkle with a light pinch of salt while still hot, if desired.

While the last batch fries, warm the mayonnaise slightly (optional) and arrange shredded cabbage or salad on serving plates. Transfer karaage to plates, garnish with lemon wedges, and serve immediately with mayo on the side for dipping.