Entree: Japan – Chubu – 鶏の唐揚げ ➤ Tori no karaage (Japanese fried chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 45 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) boneless skin-on chicken thighs, trimmed and cut into 1–1.25 inch (2.5–3 cm) pieces
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) sake
- 1 tbsp (15 ml) mirin (or 1 tbsp (15 ml) extra sake if unavailable)
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 g) grated fresh ginger (about 1.5 inches (3.5 cm) piece)
- 2 cloves garlic, grated (about 0.21 oz (6 g))
- 1 tsp (5 ml) toasted sesame oil
- 1 large egg (1 3/4 oz (50 g))
- 1/2 cup (60 g) potato starch (katakuriko) for coating
- 1/4 cup (30 g) all-purpose flour (optional; mix with starch for lighter crispness)
- Vegetable oil for deep frying, about 4 cups (960 ml) or enough for 2–3 inches (5–7 cm) depth
- Lemon wedges, for serving (no measurement required)
- Kewpie mayonnaise, for serving (optional) 1/4 cup (60 g)
- Shredded cabbage or chopped scallions, for garnish (optional; no measurement required)

Show original ingredient measurements

- 1.5 lb (680 g) boneless skin-on chicken thighs, trimmed and cut into 1–1.25 inch (2.5–3 cm) pieces
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) sake
- 1 tbsp (15 ml) mirin (or 1 tbsp / 15 ml extra sake if unavailable)
- 1 tsp (4 g) granulated sugar
- 1 tbsp (15 g) grated fresh ginger (about 1.5 inches / 3.5 cm piece)
- 2 cloves garlic, grated (about 6 g)
- 1 tsp (5 ml) toasted sesame oil
- 1 large egg (50 g)
- 1/2 cup (60 g) potato starch (katakuriko) for coating
- 1/4 cup (30 g) all-purpose flour (optional; mix with starch for lighter crispness)
- Vegetable oil for deep frying, about 4 cups (960 ml) or enough for 2–3 inches / 5–7 cm depth
- Lemon wedges, for serving (no measurement required)
- Kewpie mayonnaise, for serving (optional) 1/4 cup (60 g)
- Shredded cabbage or chopped scallions, for garnish (optional; no measurement required)

Instructions

1. In a bowl combine soy sauce, sake, mirin, sugar, grated ginger, grated garlic, and sesame oil; stir until sugar dissolves.
2. Add the chicken pieces to the marinade, toss to coat thoroughly, cover, and refrigerate for 30 minutes to 1 hour (up to 3 hours for deeper flavor).
3. When ready to cook, drain the chicken briefly and beat the egg in a shallow bowl; lightly mix the egg with the chicken (this helps the starch adhere).
4. In a separate shallow dish combine the potato starch and flour (if using). Dredge each piece of marinated chicken in the starch mixture, shaking off excess.
5. Heat vegetable oil in a deep pan to 300°F (150°C). Fry the chicken in batches, avoiding crowding, for about 4–5 minutes per batch until the exterior is set but not deeply colored. Remove and drain on a rack or paper towel; let rest 3–5 minutes.
6. Increase the oil temperature to 375°F (190°C). Return the chicken to the oil and fry again, 1–2 minutes until golden brown and crisp.
7. Transfer to a rack to drain briefly. Serve hot with lemon wedges, a dollop of Kewpie mayonnaise if desired, and garnish with shredded cabbage or scallions.