Karaage Chicken

Crispy on the outside yet impossibly juicy within, karaage chicken showcases the magic of a simple soy-ginger marinade followed by a quick double-dredge fry. Each bite delivers savory umami depth and aromatic ginger warmth that keeps you reaching for more. Perfect as a party appetizer or casual weeknight indulgence that never fails to impress.

Ingredients

1.5 pounds (680 grams) boneless, skinless chicken thighs, cut into 1.5-inch (4 centimeter) pieces

3 tablespoons (45 milliliters) soy sauce

1 tablespoon (15 milliliters) mirin

1 tablespoon (15 milliliters) sake

1 tablespoon (15 grams) grated fresh ginger

3 cloves garlic, minced

1 teaspoon (5 grams) grated onion

0.5 teaspoon (2.5 grams) white pepper

0.25 teaspoon (1.5 grams) salt

3 tablespoons (24 grams) all-purpose flour

2 tablespoons (16 grams) potato starch

1 teaspoon (3 grams) cornstarch

Vegetable oil for deep frying (about 2 quarts or 1.9 liters)

Lemon wedges for serving

Japanese mayonnaise (optional)

Instructions

Pat the chicken pieces dry with paper towels, removing excess moisture that would prevent crisping.

In a medium bowl, combine soy sauce, mirin, sake, grated ginger, minced garlic, grated onion, white pepper, and salt. Stir until the mirin and salt dissolve completely.

Add the chicken pieces to the marinade and toss well to coat evenly. Cover and refrigerate for 30 minutes to 2 hours, allowing the flavors to penetrate the meat.

Remove the chicken from refrigeration 10 minutes before frying. In a shallow bowl, whisk together flour, potato starch, and cornstarch.

Heat the oil in a heavy pot or deep fryer to 320 degrees Fahrenheit (160 degrees Celsius). Test the temperature with a thermometer or by dropping a small piece of bread—it should brown slowly.

Working in batches to avoid overcrowding, transfer chicken pieces one at a time to the flour mixture, coating lightly but completely. Shake off excess flour and carefully place each piece into the oil.

Fry for 6 to 7 minutes until the exterior turns golden brown and a meat thermometer inserted into the thickest piece reads 165 degrees Fahrenheit (74 degrees Celsius).

Remove the chicken with a slotted spoon and drain on a wire rack set over paper towels. Do not stack immediately, as this traps steam.

Increase oil temperature to 350 degrees Fahrenheit (175 degrees Celsius) for a second fry of 1 to 2 minutes, which creates extra crispness.

Serve immediately with lemon wedges and Japanese mayonnaise if desired, while the exterior remains crackling and the interior stays tender.