Karaage: Japanese Fried Chicken Inspired by Chef Morimoto

Fried chicken never needed reinvention, only variation. I will always argue that Koreans have perfected it, but Japanese karaage earns its place comfortably near the top. Crisp without excess, seasoned with precision, and lighter than its golden exterior suggests, it feels deliberate rather than indulgent.

This recipe is inspired by Chef Morimoto’s Mastering the Art of Japanese Home Cooking, adapted slightly for my own kitchen.


INGREDIENTS
[serves 4 as a main course]
one and a half pounds of boneless and skinless chicken thighs, cut into biteable pieces
two eggs
one cup plus two tablespoons of cornstarch
two tablespoons of sake
one tablespoon plus one teaspoon of tamari
one tablespoon of minced mint
two teaspoons of cane sugar
one teaspoon of minced garlic
two garlic cloves
four shishito peppers
vegetable oil, enough to fully submerge the chicken pieces while frying

In a mixing bowl, lightly beat the eggs. Add sake, tamari, sugar, minced garlic, mint, and two tablespoons of cornstarch. Mix until the sugar dissolves. Add the chicken, coat thoroughly, and refrigerate for at least 30 minutes or up to three hours.

Heat a wok over high heat and add enough vegetable oil to fully submerge the chicken pieces while frying.

Spread the remaining one cup of cornstarch on a plate. Remove each piece of chicken from the marinade, coat thoroughly in cornstarch, and set aside on a plate.

To test the oil, sprinkle a small pinch of cornstarch into the wok. If it sizzles immediately and rises to the surface, the oil is ready. Add two pieces of chicken and reduce heat to medium-high. Fry for about three minutes, then flip and cook for another three to four minutes, until golden brown and cooked through.

Continue frying two pieces at a time. Transfer to a paper towel-lined plate.

Once all the chicken is fried, add the garlic cloves and shishito peppers to the oil. Fry until the peppers blister. Remove and serve alongside the chicken.

Serve immediately.

Chef Morimoto recommends serving karaage with his scallion sauce, found in the cookbook. I prefer serving it with store-bought tonkatsu sauce. A homemade tonkatsu sauce can also be prepared using his recipe.

*This post contains affiliated links. 

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