Japanese Karaage (Crispy Fried Chicken)

Ingredients

• 2 lb Boneless Skinless Chicken Thighs (cut into 4 equal pieces (~1.5" across))
• 10 g Fresh Ginger (grated, no need to peel)
• 10 g Garlic Cloves (about 4‑5 cloves, grated)
• 20 g Soy Sauce (regular or low‑sodium)
• 5 g Sesame Oil (toasted, adds nutty flavor)
• 20 g Mirin (Japanese sweet rice wine)
• 20 g Sake or Dry White Wine (dry, for flavor)
• 8 g Salt (kosher or table salt)
• 30 g Cornstarch (part of the wet marinade)
• 3 g Monosodium Glutamate (MSG) (optional, boosts umami)
• 200 g Kewpie Mayonnaise (Japanese mayo, richer than regular)
• 10 g Seasoned Rice Vinegar
• 5 g Togarashi (Japanese Chili Powder)
• 10 g Chili Oil
• 500 g Potato Starch (for dredging; gives the crispiest crust)
• 2 qt Canola Oil (for deep frying, neutral flavor)
• 200 g Cabbage (finely shredded, for serving)
• 1 each Lemon (cut into wedges for acidity)

Instructions

1. Cut Chicken

   Trim any excess fat from the thighs and cut each thigh into four equal pieces, about 1½ inches across.

   Time: PT5M

2. Grate Aromatics

   Using a microplane, grate roughly 10 g of fresh ginger (no need to peel) and 10 g of garlic (about 4‑5 cloves) directly into the bowl with the chicken.

   Time: PT3M

3. Add Marinade Ingredients

   Add 20 g soy sauce, 5 g toasted sesame oil, 20 g mirin, 20 g sake (or dry white wine), 8 g salt, 30 g cornstarch, and 3 g MSG to the bowl. Mix until the chicken is evenly coated.

   Time: PT2M

4. Marinate

   Cover the bowl and refrigerate for at least 30 minutes to let the flavors penetrate.

   Time: PT30M

5. Prepare Spicy Mayo

   In a small bowl, combine 200 g Kewpie mayonnaise, 10 g seasoned rice vinegar, 5 g togarashi, and 10 g chili oil. Stir until smooth.

   Time: PT5M

6. Moisten Potato Starch

   Place 500 g potato starch in a medium bowl. Lightly spray with water (about 3‑4 Tbsp, roughly 30 sprays) and toss with hands until the starch resembles damp snow, breaking up any clumps.

   Time: PT5M

7. First Dredge

   Add half of the marinated chicken to the moistened starch. Using your hands, toss and press the starch onto all sides of each piece. Repeat with the remaining chicken.

   Time: PT5M

8. Heat Oil

   Fill the heavy‑bottom pot with about 2 qt canola oil, about halfway up the pot. Heat over medium‑high until the oil reaches 325 °F.

   Time: PT5M

   Temperature: 325°F

9. First Fry (Light Browning)

   Working in batches, lower a few pieces with the spider into the oil. Fry for 2 minutes 30 seconds until a very light golden color appears.

   Time: PT2M30S

   Temperature: 325°F

10. Rest After First Fry

    Remove the chicken with the spider and place on a wire rack for 1 minute to drain and set the coating.

    Time: PT1M

11. Second Fry (Mid‑Brown)

    Return the same pieces to the oil and fry for 1 minute 30 seconds until a medium golden‑brown color develops.

    Time: PT1M30S

    Temperature: 325°F

12. Rest After Second Fry

    Place the chicken back on the wire rack for another 1 minute.

    Time: PT1M

13. Third Fry (Final Crisp)

    Fry the pieces a third time for 1 minute 30 seconds until they turn a deep reddish‑brown and are extremely crisp.

    Time: PT1M30S

    Temperature: 325°F

14. Keep Warm

    Transfer the finished chicken to a sheet tray and place in a 200 °F oven while you finish the second batch.

    Time: PT5M

    Temperature: 200°F

15. Plate and Serve

    Arrange the crispy chicken on a plate, top with finely shredded cabbage, drizzle with the spicy mayo, and garnish with a lemon wedge.

    Time: PT3M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

10 g

Fat

30 g

Fiber

1 g