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Loading...Crispy Japanese-style fried chicken infused with bright lemon and pungent garlic in every bite. Marinated in soy, mirin, and fresh aromatics, then double-fried for the signature shattering crunch. Served with lemon wedges for an extra citrusy zing.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 34 gFat
- 7 gSaturated Fat
- 26 gCarbs
- 1 gFiber
- 3 gSugar
- 42 gProtein
- 940 mgSodium
- 540 mgPotassium
- 45 mgCalcium
- 3 mgIron
- 14 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the marinade
- 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 4 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- Zest and juice of 1 large lemon
- 1 teaspoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
For coating and frying
- 3/4 cup potato starch
- 1/4 cup all-purpose flour
- 3 cups neutral frying oil (such as canola or rice bran)
- Lemon wedges, for serving
- Shredded green cabbage, for serving (optional)
Directions
- Pat the chicken pieces thoroughly dry with paper towels, then place them in a large bowl. Add soy sauce, mirin, sake, minced garlic, grated ginger, lemon zest, lemon juice, sugar, and black pepper. Mix well to coat every piece, cover, and marinate in the refrigerator for at least 30 minutes or up to overnight.
- In a wide shallow bowl, combine the potato starch and flour. Heat about 1.5 inches of oil in a heavy pot or wok to 340 degrees F (170 degrees C), using a thermometer to maintain the temperature.
- Working in batches, lift the chicken pieces from the marinade and dredge them generously in the starch mixture, pressing lightly so the coating adheres well. Shake off excess.
- Carefully lower the coated chicken into the hot oil without crowding the pot. Fry for about 4 minutes, turning occasionally, until light golden and just cooked through. Transfer to a wire rack set over a sheet pan.
- Increase the oil temperature to 375 degrees F (190 degrees C). Return all the chicken pieces to the hot oil in batches and fry a second time for 1 to 2 minutes until deeply golden and audibly crisp.
- Drain the double-fried chicken on the wire rack for 2 minutes. Plate over shredded cabbage if using and serve immediately with lemon wedges for squeezing over the top.
- For a dipping sauce, stir together 3 tablespoons Kewpie mayo, 1 teaspoon lemon juice, and a pinch of yuzu kosho or black pepper.
Cook’s Notes
- Double-frying is the secret to truly crisp karaage; the first fry cooks the chicken and the second drive removes surface moisture for maximum crunch.
- Potato starch yields a lighter, crispier coating than flour alone, but a blend gives better browning and adhesion.
- For even deeper flavor, marinate the chicken overnight in the refrigerator and bring it back to room temperature for 20 minutes before frying.
- Do not skip drying the chicken before dredging; surface moisture causes the coating to clump and slide off in the oil.
- Serve with a small dish of salt mixed with lemon zest and a pinch of shichimi togarashi for an authentic izakaya-style seasoning.
