Karaage
This recipe creates authentic Japanese karaage – crispy, juicy, and full of flavor. The chicken is marinated, double-fried for maximum crunch, and perfect for dipping with optional toppings.
Ingredients
- 1½ lb boneless skin-on chicken thighs (4–6 pieces)
- ½ tsp Diamond Crystal kosher salt
- Freshly ground black pepper
- ½ tsp grated ginger with juice
- 1 clove garlic
- ½ Tbsp soy sauce
- ½ Tbsp sake or substitute with dry sherry, Chinese rice wine, or omit
- ½ tsp toasted sesame oil
- 4 cups neutral oil about 960 ml
- 2 Tbsp potato starch or cornstarch plus more if needed
- 2 Tbsp all-purpose flour plus more if needed
- Lemon wedges for serving, optional
- Japanese Kewpie mayonnaise for serving, optional
- Shichimi togarashi for serving, optional
Instructions
- Prep the chicken: Cut thighs into 1 to 1 ½ inch bite-sized pieces. Season with salt and pepper.
- Make the marinade: Combine ginger, garlic, soy sauce, sake (or substitute), and sesame oil in a bowl.
- Marinate: Add chicken to the marinade, coat well, and refrigerate for at least 30 minutes (ideally overnight).
- Heat the oil: Heat oil to 320°F (160°C) in a medium saucepan or deep fryer.
- Dredge the chicken: Combine potato starch and flour. Coat marinated chicken pieces in the mixture.
- Fry (first round): Fry chicken in batches for 4 minutes, until cooked through and lightly golden. Drain on a wire rack.
- Double fry: Increase oil temperature to 375°F (190°C). Fry chicken for an additional minute until extra crispy. Drain on paper towels.
- Serve: Serve hot with lemon wedges, Kewpie mayo, and shichimi togarashi (optional).