Chicken Karaage Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut the thighs into bite-sized pieces, about 1½-inch pieces (yields roughly 12–16 pieces from 1 lb).

In a medium bowl, combine grated ginger, grated garlic, soy sauce, sake, mirin, sugar, sesame oil, and black pepper. Stir until the sugar is dissolved.

Add the chicken pieces to the marinade and mix thoroughly so each piece is coated. Cover and refrigerate for 30 minutes to 1 hour. For best flavor, marinate up to 2 hours but not much longer to avoid the meat becoming too soft from the soy.

About 20 minutes before frying, prepare the coating. In a shallow bowl or rimmed plate, whisk together the all-purpose flour, potato starch, baking powder (if using), and kosher salt until evenly combined.

Remove chicken from the marinade and let excess marinade drip off (do not rinse). Place pieces in a colander or on a wire rack for 2–3 minutes to dry slightly; this helps the coating adhere and prevents spatter.

Working in batches, dredge each piece of chicken in the flour-starch mixture, pressing lightly so a thin, even coating sticks. Shake off any excess coating and transfer to a tray or plate; let coated pieces rest 5–10 minutes so the coating sets.

Pour oil into a heavy-bottomed pot or a deep fryer to a depth of about 2–3 inches (roughly 3–4 cups), leaving at least 2 inches of headspace. Heat oil over medium-high heat until it reaches 170°C–175°C (340°F–350°F). If you don’t have a thermometer, test by dropping a small pinch of the coating — it should sizzle and rise gently.

Fry the chicken in small batches (4–6 pieces, depending on pot size) so the oil temperature doesn’t drop too much. Fry the first batch for 3–4 minutes, turning occasionally, until the coating is lightly golden. Remove with a slotted spoon to a wire rack set over a sheet pan; drain for 1–2 minutes.

Increase the oil temperature slightly to 180°C (355°F). Return the partially cooked chicken to the hot oil in batches and fry for an additional 1–2 minutes until deep golden brown and cooked through (internal temp 74°C/165°F). This double-fry method produces an extra-crispy crust.

Transfer finished karaage to a wire rack to drain. While hot, sprinkle lightly with a pinch of flaky salt if desired. Serve immediately with lemon wedges, shredded cabbage, and kewpie mayonnaise for dipping.

Leftovers: store cooled chicken in an airtight container in the refrigerator up to 2 days. Reheat in a 200°C (400°F) oven on a wire rack for 8–10 minutes to restore crispness.