Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) boneless, skin-on chicken thighs, cut into 1 to 1.25 in pieces
- 3 tbsp (45 ml) soy sauce, 2 tbsp (30 ml) sake, 1 tbsp (15 ml) mirin
- 1 tbsp grated ginger, 3 cloves garlic grated, 1 tsp sugar, 1/4 tsp white pepper
- 1 tsp sesame oil (optional)
- 1 to 1.25 cups (120–150 g) potato starch
- Neutral oil for frying (2–3 in depth), kosher salt to finish
- 1 lemon (wedges) and 1/3 cup (80 ml) Japanese mayo (Kewpie) to serve
Do This
- 1. Mix soy, sake, mirin, ginger, garlic, sugar, white pepper, and sesame oil. Toss in chicken; marinate 30 minutes.
- 2. Heat 2–3 inches oil to 325°F (163°C). Set a rack over a sheet pan.
- 3. Dredge chicken in potato starch, pressing to form a craggy coat; shake off excess.
- 4. Fry in batches at 325°F for 4–5 minutes until pale golden and 150–155°F inside. Drain on rack.
- 5. Increase oil to 375°F (190°C). Fry a second time for 60–90 seconds until deep golden and ultra-crisp.
- 6. Sprinkle with salt, serve hot with lemon wedges and Japanese mayo.
Why You’ll Love This Recipe
- Shatteringly crisp crust from potato starch and a quick double-fry.
- Juicy, well-seasoned chicken thanks to a soy, ginger, and garlic marinade.
- Fast weeknight-friendly: 30-minute marination, 12-minute cook time.
- Irresistible duo of lemon wedges and creamy Japanese mayo for dipping.
Grocery List
- Produce: Fresh ginger, garlic, 1 lemon, scallions (optional), shredded cabbage (optional)
- Dairy: None
- Pantry: Boneless skin-on chicken thighs, soy sauce, sake (or dry sherry), mirin, sugar, white pepper, sesame oil (optional), potato starch, neutral frying oil (canola/rice bran/peanut), Japanese mayonnaise (Kewpie), kosher salt, shichimi togarashi (optional)
Full Ingredients
Chicken & Marinade
- 1.5 lb (680 g) boneless, skin-on chicken thighs, trimmed and cut into 1 to 1.25 inch (2.5–3 cm) nuggets
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) sake (or dry sherry)
- 1 tbsp (15 ml) mirin
- 1 tsp (4 g) sugar
- 1 tbsp (15 g) finely grated fresh ginger (with juices)
- 3 cloves garlic, finely grated (about 1 tbsp / 12 g)
- 1/4 tsp white pepper
- 1 tsp toasted sesame oil (optional)
Coating & Frying
- 1 to 1.25 cups (120–150 g) potato starch (katakuriko)
- Neutral oil for deep frying, enough for 2–3 inches depth (about 1.5–2 qt / 1.5–2 L)
- Kosher salt, to finish
To Serve
- 1 lemon, cut into 6–8 wedges
- 1/3 cup (80 ml) Japanese mayonnaise (Kewpie)
- Optional: thinly sliced scallions, shredded cabbage, shichimi togarashi
Step-by-Step Instructions
Step 1: Cut the chicken
Trim excess fat from the thighs but keep the skin on for flavor and crispness. Cut into 1 to 1.25 inch (2.5–3 cm) nuggets for even cooking.
Step 2: Mix the marinade
In a medium bowl, whisk together the soy sauce, sake, mirin, sugar, grated ginger (plus its juice), grated garlic, white pepper, and sesame oil (if using). The mixture should smell fragrant and slightly sweet.
Step 3: Marinate the chicken
Add the chicken to the marinade and toss to coat every piece. Cover and refrigerate for 30 minutes (up to 8 hours for deeper flavor). Before dredging, remove chicken and let excess marinade drip off; you want the pieces damp, not wet.
Step 4: Heat oil and set up the dredge
Pour 2–3 inches of neutral oil into a heavy pot and heat to 325°F (163°C). Set a wire rack over a rimmed sheet pan. Place the potato starch in a shallow bowl. Working a few pieces at a time, dredge chicken in potato starch, pressing to create a rough, craggy coating; shake off excess.
Step 5: First fry for doneness and structure
Fry in batches at 325°F (163°C) for 4–5 minutes, turning occasionally, until light golden and the thickest piece reaches about 150–155°F (66–68°C). Do not overcrowd the pot; maintain oil temperature. Transfer to the rack to drain.
Step 6: Double-fry for ultra-crisp
Increase the oil temperature to 375°F (190°C). Return the chicken (in batches) to the oil for 60–90 seconds until deep golden brown, audibly crisp, and the centers reach 165°F (74°C). Drain on the rack and immediately sprinkle with a pinch of kosher salt.
Step 7: Serve with lemon and Japanese mayo
Arrange the karaage on a platter (optional: on shredded cabbage). Add lemon wedges and a small bowl of Japanese mayo for dipping. Serve hot; a light squeeze of lemon just before eating brightens everything.
Pro Tips
- Use skin-on thighs: the skin renders and helps form a crisper, more flavorful crust.
- Press the potato starch firmly onto each piece to build those signature craggy edges.
- Keep your oil steady: 325°F for the first fry, 375°F for the second. A thermometer is your best friend.
- Rest between fries: the brief rack rest helps moisture redistribute so the second fry crisps intensely.
- Serve immediately: karaage is at its peak within minutes of the final fry.
Variations
- Spicy Karaage: Add 1–2 tsp shichimi togarashi or 1 tsp chili flakes to the marinade; dust finished nuggets with more to taste.
- Citrus Zing: Add 1 tsp yuzu kosho to the marinade and serve with yuzu or lime wedges instead of lemon.
- Air-Fryer Option: Spray dredged nuggets lightly with oil and cook at 400°F (205°C) for 10–12 minutes, turning once; cook to 165°F (74°C). Finish with a 2–3 minute blast if needed for extra color.
Storage & Make-Ahead
Marinate chicken up to 8 hours ahead. Dredge just before frying. Leftover karaage keeps 2–3 days in the refrigerator; re-crisp on a rack in a 400°F (205°C) oven or air fryer for 6–8 minutes. Freeze cooked nuggets on a tray, then bag for up to 2 months; reheat from frozen at 400°F (205°C) for 10–12 minutes. Japanese mayo and lemon are best added fresh.
Nutrition (per serving)
Approx. 500 calories; 30 g fat; 18 g carbohydrates; 33 g protein; 940 mg sodium. Values will vary based on oil absorption and exact serving of mayo.
