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Ingredients
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Marinade
Coating
Frying & Serving
Method
Marinade
Prepare chicken
Trim excess fat from the chicken thighs if desired. Pat pieces dry with paper towel. Cut into uniform 1.5–2 inch pieces so they cook evenly.
Add the chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for 30 minutes to 2 hours. (30–45 minutes yields good flavor; up to 2 hours for deeper penetration — avoid much longer or the meat can become too salty or break down.)
Coating
About 15 minutes before frying, remove the chicken from the refrigerator to take the chill off. In a large shallow bowl or rimmed tray combine potato starch, all-purpose flour (if using), baking powder, salt and pepper. Whisk to blend.
Drain chicken pieces briefly on a wire rack or paper towels to remove excess marinade (do not rinse). Working in batches, toss coated chicken pieces in the starch mixture until well coated. Shake off any excess starch so coating is even but not clumpy.
Set coated pieces on a wire rack while you heat the oil. This helps the coating dry slightly and adhere better.
Frying & Serving
Heat neutral oil in a heavy-bottomed pot or deep skillet to 320°F (160°C) for the first fry. If you don't have a thermometer, test with a small bit of coating: it should sizzle steadily and slowly rise to the surface.
Fry the chicken in batches (do not overcrowd) for about 4–5 minutes per batch until the pieces are set and pale golden. Use a slotted spoon or spider to transfer to a wire rack set over a sheet pan to drain. Maintain oil temperature by allowing it to return to ~320°F between batches.
Increase oil temperature to 375°F (190°C) for the second fry. Fry each batch again for 1.5–2 minutes until deep golden brown and crisp. The double-fry method yields a crunchy exterior and juicy interior. Internal temperature should reach 165°F (74°C).
Transfer fried chicken to a clean wire rack or paper towel-lined plate. Immediately sprinkle lightly with additional salt to taste while hot.
Serve hot with lemon wedges, a small dollop of Japanese mayonnaise, and shredded cabbage or mixed greens. Karaage is best eaten immediately but will keep crisp for a short time at room temperature.