3pc Chicken Karaage Recipe
Make 3pc Chicken Karaage Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Chicken
To Serve
Method
Marinade & Prep
Trim and cut
Pat the chicken thighs dry with paper towels. Trim off excess fat and cut each thigh into 3 equal pieces (about 25–35 g per piece) so you end up with 9 pieces total; the recipe yields three pieces plated per order, but prepare all for frying.
Place the cut chicken into a bowl. Add soy sauce, sake, mirin, grated ginger, grated garlic, salt and pepper. Mix thoroughly so all pieces are evenly coated. Cover and refrigerate for 20–30 minutes. Do not marinate longer than 1 hour to avoid overpowering the meat.
After marinating, drain excess liquid from the chicken pieces and pat them lightly with paper towel to remove surface moisture — some marinade clinging is fine; you want surface dampness, not soaking wet.
Combine cornstarch and all-purpose flour in a shallow bowl or tray and mix until even.
Coating & Frying
Toss small batches of the marinated chicken in the starch/flour mixture to coat evenly. Press the mixture onto the chicken so pieces are well-coated. Shake off any excess.
Heat vegetable oil in a deep saucepan or deep-fryer to 170°C (340°F). If you don’t have a thermometer, test by dropping a small bit of coating— it should sizzle and rise steadily but not burn immediately.
Fry the chicken in batches (do not overcrowd) for 4–5 minutes per batch until the exterior is golden and crisp and an instant-read thermometer inserted into the thickest part reads 75°C (165°F). Maintain oil temperature around 160–170°C (320–340°F) by adjusting heat between batches.
Remove chicken with a slotted spoon and drain on a wire rack set over a tray or on paper towels for 1–2 minutes to remove excess oil. For extra crispness, double-fry: after the first fry, rest the pieces for 2–3 minutes, then fry again at 180°C (356°F) for 30–45 seconds until very crisp and deeply golden.
Finish & Serve
Arrange three pieces of hot karaage per plate atop shredded cabbage (if using). Add a lemon wedge to each plate and a small dollop (~2 tsp) of Japanese mayonnaise. Sprinkle shichimi togarashi over the chicken if you want heat and extra aroma.
Serve immediately while hot and crispy. Leftover karaage reheats best in a 180°C (356°F) oven or air fryer for 4–6 minutes to restore crispness.