Chicken Karaage
Chicken Karaage
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 2-inch pieces
For the Marinade
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon garlic, freshly grated
- 1 tablespoon ginger, freshly grated
For the Coating and Frying
- 1 cup potato starch
- water, as needed, for coating
- 4 cups vegetable oil, for deep frying
For Serving
- Kewpie mayonnaise, as needed
- 1 lemon, cut into wedges
Instructions
- 1
In a medium bowl, combine the soy sauce, mirin, white pepper, sugar, salt, grated garlic, and grated ginger. Whisk well to combine.
⏱️ 2 min
- 2
Add the cut chicken thighs to the marinade. Use your hands to thoroughly mix the chicken with the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour for deeper flavor.
⏱️ 30 min
- 3
While the chicken marinates, prepare your frying station. Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. Attach a deep-fry thermometer to the side of the pot. Prepare a wire rack set over a baking sheet for draining the fried chicken.
⏱️ 5 min
- 4
In a separate shallow bowl, place the potato starch. Take the marinated chicken pieces and dredge them thoroughly in the potato starch, pressing gently to ensure a good coating. For an extra crispy coating, add 1-2 tablespoons of water to the potato starch and mix until it forms a slightly lumpy, crumbly texture before coating the chicken.
⏱️ 8 min
- 5
Heat the oil over medium-high heat until it reaches 340°F. Carefully add a single layer of chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes, until lightly golden and cooked through.
⏱️ 10 min•🌡️ 340
- 6
Remove the chicken from the oil and place it on the wire rack to drain. Repeat with the remaining chicken, frying in batches. Allow all the chicken to rest for 5 to 10 minutes after the first fry.
⏱️ 10 min
- 7
Increase the oil temperature to 360°F. Return the chicken pieces to the hot oil in batches for a second fry. Fry for 1 to 2 minutes, or until deeply golden brown and extra crispy.
⏱️ 8 min•🌡️ 360
- 8
Remove the double-fried chicken from the oil and place it back on the wire rack to drain any excess oil. Serve immediately with Kewpie mayonnaise and fresh lemon wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Karaage
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 2-inch pieces
For the Marinade
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon garlic, freshly grated
- 1 tablespoon ginger, freshly grated
For the Coating and Frying
- 1 cup potato starch
- water, as needed, for coating
- 4 cups vegetable oil, for deep frying
For Serving
- Kewpie mayonnaise, as needed
- 1 lemon, cut into wedges
Instructions
- 1
In a medium bowl, combine the soy sauce, mirin, white pepper, sugar, salt, grated garlic, and grated ginger. Whisk well to combine.
⏱️ 2 min - 2
Add the cut chicken thighs to the marinade. Use your hands to thoroughly mix the chicken with the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour for deeper flavor.
⏱️ 30 min - 3
While the chicken marinates, prepare your frying station. Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer. Attach a deep-fry thermometer to the side of the pot. Prepare a wire rack set over a baking sheet for draining the fried chicken.
⏱️ 5 min - 4
In a separate shallow bowl, place the potato starch. Take the marinated chicken pieces and dredge them thoroughly in the potato starch, pressing gently to ensure a good coating. For an extra crispy coating, add 1-2 tablespoons of water to the potato starch and mix until it forms a slightly lumpy, crumbly texture before coating the chicken.
⏱️ 8 min - 5
Heat the oil over medium-high heat until it reaches 340°F. Carefully add a single layer of chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes, until lightly golden and cooked through.
⏱️ 10 min•🌡️ 340 - 6
Remove the chicken from the oil and place it on the wire rack to drain. Repeat with the remaining chicken, frying in batches. Allow all the chicken to rest for 5 to 10 minutes after the first fry.
⏱️ 10 min - 7
Increase the oil temperature to 360°F. Return the chicken pieces to the hot oil in batches for a second fry. Fry for 1 to 2 minutes, or until deeply golden brown and extra crispy.
⏱️ 8 min•🌡️ 360 - 8
Remove the double-fried chicken from the oil and place it back on the wire rack to drain any excess oil. Serve immediately with Kewpie mayonnaise and fresh lemon wedges.
⏱️ 2 min