Chicken Karaage

Karaage names a classic Japanese frying method prized for shatter-crisp edges and juicy centers. Chicken thighs marinate in soy, ginger, and garlic, then get a light potato-starch coat before the hot oil—bright with lemon and Kewpie mayo.

Serves 4

Estimate for one serving

• 520 cal
• 32g protein
• 18g carbs
• 35g fat
• 1g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp grated fresh ginger
• 2 cloves grated garlic
• 1/2 cup potato starch
• 1/4 cup all-purpose flour
• 4 cups (for deep frying) vegetable oil
• 4 lemon wedges
• 1/4 cup Japanese mayonnaise (Kewpie)

Instructions

1. 1Cut the boneless skinless chicken thighs into 1.5-inch bite-size pieces and place in a large mixing bowl.
2. 2In a small bowl, whisk together soy sauce, mirin, sake, grated ginger, and grated garlic cloves.
3. 3Pour the marinade over the chicken pieces, toss to coat evenly, cover, and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
4. 4In a separate shallow bowl, combine potato starch and all-purpose flour.
5. 5Remove chicken from the marinade, letting excess liquid drip off. Discard marinade.
6. 6Dredge each chicken piece in the starch-flour mixture, pressing lightly so it adheres. Shake off any excess and place on a plate. Let the coated chicken rest 5 minutes so the coating sets.
7. 7Heat vegetable oil in a heavy pot or deep fryer to 325°F (use a thermometer).
8. 8Fry the chicken in batches (avoid crowding) for 4–5 minutes until lightly golden. Remove with a slotted spoon and drain on a wire rack or paper towels.
9. 9Increase oil temperature to 350°F. Return the chicken to the oil for a second fry, 2–3 minutes, until deeply golden and crispy.
10. 10Transfer to a fresh paper-towel-lined plate. Repeat with remaining batches.
11. 11Serve immediately with lemon wedges for squeezing and Japanese mayonnaise for dipping.