Karaage Recipe: How to Make Japanese Fried Chicken

• 4 boneless, skin-on chicken thighs
• 1 cup potato starch (not potato flour or cornstarch)
• Cooking oil, such as peanut oil or vegetable oil mixed with sesame oil
• Japanese mayonnaise, such as Kewpie, to serve
• Shichimi togarashi (Japanese spice blend), to serve
• Lemon wedges, to serve

1. 1

   Cut the chicken into bite-size pieces—about 2-inch pieces. (For tatsuta-age use marinated chicken.)

2. 2

   Fill a deep-fryer or large pot with at least 3 inches of cooking oil and heat to 350 degrees Fahrenheit.

3. 3

   Line a baking sheet with paper towels and place a wire rack on top of the baking sheet.

4. 4

   Prepare a shallow bowl with potato starch.

5. 5

   Roll each piece of chicken in the potato starch, shaking off the excess, and transfer to the wire rack.

6. 6

   Deep fry the chicken pieces a few at a time until golden, about 3 minutes. Be careful not to crowd the pan, which will cause the oil temperature to drop.

7. 7

   Using kitchen chopsticks or a spider, transfer fried chicken pieces to the wire rack.

8. 8

   After deep frying all the chicken pieces once, increase the oil temperature to 375 degrees Fahrenheit and fry each piece a second time until golden brown and crispy, about 1 minute.

9. 9

   Transfer to the wire rack.

10. 10

    Serve with a small bowl of mayonnaise topped with shichimi togarashi and lemon wedges. Drizzle with lemon juice.

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