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Japanese · Dinner

Chicken karaage rice plate

Juicy ginger-soy chicken thighs with a craggy, glassy potato-starch crust, served beside rice, shredded cabbage, lemon, and a little Japanese mayonnaise.

About 1 hr 10 minTotal
About 40 minActive
$$Cost
AdvancedDifficulty
Makes 6 servings
Japanese chicken karaage with deeply crisp craggy pieces, white rice, shredded cabbage, lemon, and shichimi-dusted mayonnaise.

Equipment

  • Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.

Ingredients

1× recipe · Makes 6 servings

  • 2 pounds boneless skin-on chicken thighs, cut in even 1 1/2-inch pieces
  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, finely grated
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup potato starch
  • 1/4 cup all-purpose flour
  • 6 cups neutral oil, for frying
  • 6 cups cooked Japanese short-grain rice
  • 4 cups finely shredded green cabbage
  • 1 lemon, cut in 6 wedges
  • 1/3 cup Japanese mayonnaise
  • 1 teaspoon shichimi togarashi, for serving

Instructions

  1. Massage chicken with soy sauce, sake, ginger, garlic, sesame oil, salt, and pepper. Refrigerate 30 minutes, then drain away loose marinade so the coating can adhere rather than become gummy.

  2. Whisk potato starch and flour in a shallow bowl. Coat chicken one piece at a time, pressing the mixture into folds and leaving irregular clumps for a craggy crust; shake off only loose powder.

  3. Heat oil in a heavy pot to . Fry chicken in four uncrowded batches for 3 minutes, keeping oil above 300°F; transfer to a rack and rest each batch 3 minutes while its center continues cooking.

  4. Raise oil to 375°F. Refry each batch 45 to 60 seconds until deeply crisp, then drain on the rack. Verify the largest pieces at 165°F and let all chicken rest 3 minutes.

  5. Plate karaage with rice and a loose mound of cabbage. Add lemon, mayonnaise dusted with shichimi, and serve immediately without covering the crust.

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