Crispy Karaage Chicken Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1.25–1.5 inch bite-sized pieces. Place the pieces in a bowl and add soy sauce, mirin, sake, grated ginger, grated garlic, kosher salt, and black pepper. Mix thoroughly so every piece is coated. Cover and refrigerate to marinate for 20–30 minutes (up to 1 hour for more flavor).

Coat chicken

Set up a shallow bowl with cornstarch and another with the all-purpose flour mixed into the cornstarch (or simply mix both together in one shallow dish). Remove chicken from marinade in small batches, letting excess marinade drip off, and dredge each piece thoroughly in the starch/flour mixture until well coated. Shake off any excess.

Heat oil and fry

Pour neutral oil into a heavy skillet or deep frying pan to a depth of about 1 inch (or use a deep-fryer to 325–350°F / 160–175°C). Heat over medium-high until temperature reaches 340–350°F (170–175°C) or a small piece of batter sizzles immediately but does not burn. Fry the coated chicken in batches without overcrowding — 3–4 minutes per side until golden brown and crisp, turning as needed so all sides crisp evenly. Internal temperature should reach 165°F (74°C). If pieces are uneven, remove smaller ones earlier and continue frying larger pieces until done. Drain fried chicken on a wire rack set over a baking sheet or paper towels for 1–2 minutes.

Double fry for extra crisp

For an extra-crispy karaage, after the first fry and a 2–3 minute rest, bring the oil temperature up to 365–375°F (185–190°C) and fry the chicken again for 45–60 seconds until deeply golden and very crisp. Drain again briefly.

Finish and serve

Arrange the karaage on a platter, squeeze lemon wedges over if desired, and serve immediately alongside wasabi mayo and pickled cucumbers.

In a small bowl combine mayonnaise, wasabi paste, lime juice, light soy sauce, and honey (if using). Whisk until smooth. Taste and adjust heat or acidity: add more wasabi for heat, more lime for brightness, or a little water (about 1 teaspoon at a time) to loosen to a dipping consistency. Refrigerate until ready to serve.

Thinly slice the cucumber on a bias (about 1/8 inch thick). In a bowl or jar combine rice vinegar, water, sugar, and kosher salt and stir until sugar and salt dissolve. Add cucumber slices and toss to coat. Let sit at room temperature for at least 10 minutes, or refrigerate for 30 minutes to develop more flavor. Before serving, drain excess liquid and sprinkle with sesame seeds and a pinch of chili flakes if using.