Chicken Kara-age Recipe

1. Prepare and marinate

Pat the chicken pieces dry with paper towels. In a medium bowl combine soy sauce, mirin, sake, grated ginger, grated garlic, salt, and pepper. Add the chicken pieces and mix so each piece is coated. Cover and refrigerate for 30 minutes to 1 hour (up to 2 hours). Do not marinate much longer than 2 hours to avoid overly salty meat.

2. About 20 minutes before frying, take the chicken out of the refrigerator to come closer to room temperature. In a shallow bowl or plate combine potato starch and all-purpose flour and mix well. Pour vegetable oil into a heavy-bottomed pot or deep fryer and heat to 340–350°F (170–175°C). If you don’t have a thermometer, test by dropping a pinch of the starch mix — it should sizzle and rise steadily but not burn immediately.

3. Coat the chicken

Working in batches (do not overcrowd), remove chicken pieces from the marinade letting excess drip off. Dredge each piece evenly in the starch-flour mix, pressing lightly so a thin, even coating adheres. Shake off any excess coating.

4. First fry (blanch fry)

Carefully add a few coated pieces to the hot oil and fry for 3–4 minutes until the outside sets but the internal temperature is not yet fully cooked (internal about 140°F / 60°C). Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Repeat with remaining pieces. Frying in two stages helps keep the interior juicy.

5. Second fry (finish crisping)

Increase oil temperature to 370–375°F (188–190°C). Return the par-fried pieces to the hot oil in small batches and fry for an additional 1–2 minutes until golden brown and crisp and the internal temperature reaches 165°F (74°C). Drain on a wire rack for a couple minutes to maintain crispness.

6. While the chicken rests, make the spicy mayo: whisk together mayonnaise, sriracha, rice vinegar, and honey or sugar until smooth. Taste and adjust heat or acidity.

7. Arrange shredded cabbage or greens on a serving platter if using. Place fried chicken on top, sprinkle with sliced scallions and sesame seeds, and serve with lemon wedges and the spicy mayo on the side for dipping or drizzling.