Karaage (Japanese Fried Chicken)

Method14 steps · about 1 hr

1. 1

   Step 1: Before You Start…Please note that this recipe requires 30 minutes of marinating time. Gather all the ingredients.

   
2. 2

   Step 2: Prepare 1½ lb boneless, skin-on chicken thighs by cutting each into 2-inch (5-cm) pieces. Season with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.

   Uses 1½ lb boneless, skin-on chicken thighs (about 4–6 thighs) · ½ tsp Diamond Crystal kosher salt · ⅛ tsp freshly ground black pepper

   
3. 3

   Step 3: Now, grate the ginger (½ tsp) (I use a ceramic grater) and measure ½ tsp ginger (grated, with juice). Add it to a large bowl. Mince or press 1 clove garlic (I use a garlic press) and add it to the bowl.

   Uses ½ tsp ginger (grated, with juice) · 1 clove garlic

   
4. 4

   Step 4: Add ½–1 Tbsp soy sauce, ½ Tbsp sake, and ½ tsp toasted sesame oil to the ginger and garlic. Whisk to combine.

   Uses grated ginger and minced garlic · ½–1 Tbsp soy sauce · ½ Tbsp sake (or substitute dry sherry, Chinese rice wine, or skip it) · ½ tsp toasted sesame oil

   
5. 5

   Step 5: Add the chicken to the marinade and mix it with your hands. Cover and marinate in the refrigerator for 30 minutes.

   Uses cut, salt-and-pepper seasoned chicken · ginger-soy marinade

   
6. 6

   Step 6: While the chicken marinates, pour about 3–4 cups neutral oil into a heavy-bottomed pot, enough for a depth of 1–1½ inches. Leave ample space above the oil. Heat to 325ºF (160ºC) over medium-low heat while preparing the coating.

   Uses 3–4 cups neutral oil for the frying bath

   
7. 7

   Step 7: Meanwhile, dredge the chicken pieces. Prepare separate piles of 2 Tbsp all-purpose flour (plain flour) and 2 Tbsp potato starch or cornstarch in a tray. Lightly coat a piece of marinated chicken in the flour and dust off the excess.

   Uses marinated chicken piece · 2 Tbsp flour available for dredging; more only if needed · 2 Tbsp starch set out separately for dredging

   
8. 8

   Step 8: Dredge the floured chicken piece in the prepared potato starch and shake off the excess. Set on a separate tray. Repeat the flour-then-starch coating for the remaining marinated chicken, adding more flour or starch only if needed.

   Uses first flour-coated chicken piece · remaining marinated chicken · prepared flour for the remaining pieces · prepared starch for coating

   
9. 9

   Step 9: Check with a thermometer that the oil is at 325ºF (160ºC). Gently add 3–5 coated chicken pieces at a time, without overcrowding the pot, so the oil does not cool excessively.

   Uses flour-and-starch coated chicken for this panful · heated frying oil

   
10. 10

    Step 10: For the first fry, cook for about 90 seconds, until light golden, then transfer to a wire rack. This is the first cooking stage; the chicken still needs the second fry. If it browns too quickly, lower the heat to maintain the oil temperature.

    Uses first-fry chicken batch

    
11. 11

    Step 11: The residual heat will continue to cook the chicken as it rests. Continue to fry the remaining chicken pieces. Between batches, scoop up and discard the crumbs in the oil with a fine-mesh sieve. This keeps the oil clean and prevents it from becoming darker.

    Uses first-fried chicken resting on the rack · remaining coated chicken for first-fry batches · frying oil, with crumbs skimmed out

    
12. 12

    Step 12: Raise the oil to 350ºF (180ºC). Return rested chicken to the oil in batches of 3–5 pieces and fry for about 45 seconds, until golden and crisp. Check the thickest pieces with a food thermometer: the centre must reach 165ºF (74ºC). Continue cooking as needed to reach that temperature, adjusting the heat if the coating browns too quickly. Drain on the wire rack and repeat for all remaining pieces.

    Uses all first-fried rested chicken · frying oil reheated for the second fry

    
13. 13

    Step 13: The left photo shows the chicken pieces after the first fry and the right photo shows them after the second fry. The chicken pieces on the right are slightly darker in color.

    Uses fully cooked crisp chicken

    
14. 14

    Step 14: Serve the chicken hot with lemon wedges and a dipping plate of Japanese Kewpie mayonnaise. You can also sprinkle shichimi togarashi (Japanese seven spice) on the mayo for a bit of spice, if desired.

    Uses finished karaage · lemon wedges · Japanese Kewpie mayonnaise · shichimi togarashi (Japanese seven spice)