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In a medium metal mixing bowl, combine the cut chicken thighs with sake, soy sauce, grated ginger, grated garlic, egg yolk, 1/4 cup potato starch, salt, and yuzu juice. Mix thoroughly by hand until all chicken pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.

While the chicken marinates, prepare the spice blend. In a small bowl, combine salt, granulated sugar, MSG, white pepper, and curry powder. Mix well and set aside.

Prepare the dipping sauce. In another small bowl, whisk together Japanese mayonnaise, yuzu juice, toasted sesame oil, and grated garlic until smooth. Cover and refrigerate until ready to serve.

Pour vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3 inches deep. Heat the oil to 300°F (150°C).

Place the remaining 1/2 cup of potato starch in a shallow dish. Take each marinated chicken piece and coat it generously in potato starch, ensuring it's fully covered. Gently shake off any excess.

Working in batches to avoid overcrowding the pot, carefully lower the coated chicken pieces into the 300°F (150°C) oil. Fry for 3-4 minutes, or until lightly golden and cooked through. The chicken should not be deeply browned at this stage. Remove the chicken with a slotted spoon or spider and place it on a wire rack set over a baking sheet to drain.

Increase the oil temperature to 350°F (175°C). Once the oil reaches the higher temperature, return the par-fried chicken to the pot in batches. Fry for another 2-3 minutes, or until deeply golden brown and crispy with a 'glass-like crunch'.

Immediately transfer the hot, crispy chicken to a clean metal bowl. Sprinkle a generous amount of the prepared spice blend over the chicken. Toss vigorously to ensure all pieces are evenly coated. Repeat with remaining batches of chicken.

Arrange the seasoned chicken karaage in a serving bowl. Garnish the dipping sauce with chili flakes. Serve the karaage hot with the yuzu garlic mayo on the side.


In a medium metal mixing bowl, combine the cut chicken thighs with sake, soy sauce, grated ginger, grated garlic, egg yolk, 1/4 cup potato starch, salt, and yuzu juice. Mix thoroughly by hand until all chicken pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.

While the chicken marinates, prepare the spice blend. In a small bowl, combine salt, granulated sugar, MSG, white pepper, and curry powder. Mix well and set aside.

Prepare the dipping sauce. In another small bowl, whisk together Japanese mayonnaise, yuzu juice, toasted sesame oil, and grated garlic until smooth. Cover and refrigerate until ready to serve.

Pour vegetable oil into a deep pot or Dutch oven, ensuring it is at least 3 inches deep. Heat the oil to 300°F (150°C).

Place the remaining 1/2 cup of potato starch in a shallow dish. Take each marinated chicken piece and coat it generously in potato starch, ensuring it's fully covered. Gently shake off any excess.

Working in batches to avoid overcrowding the pot, carefully lower the coated chicken pieces into the 300°F (150°C) oil. Fry for 3-4 minutes, or until lightly golden and cooked through. The chicken should not be deeply browned at this stage. Remove the chicken with a slotted spoon or spider and place it on a wire rack set over a baking sheet to drain.

Increase the oil temperature to 350°F (175°C). Once the oil reaches the higher temperature, return the par-fried chicken to the pot in batches. Fry for another 2-3 minutes, or until deeply golden brown and crispy with a 'glass-like crunch'.

Immediately transfer the hot, crispy chicken to a clean metal bowl. Sprinkle a generous amount of the prepared spice blend over the chicken. Toss vigorously to ensure all pieces are evenly coated. Repeat with remaining batches of chicken.

Arrange the seasoned chicken karaage in a serving bowl. Garnish the dipping sauce with chili flakes. Serve the karaage hot with the yuzu garlic mayo on the side.
