# Karaage

- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 5 pieces boneless, skin-on chicken thighs
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 knob grated ginger
- 3 cloves grated/minced garlic
- 1 tsp sesame oil
- 1 tsp MSG
- 0.5 cup flour
- 1 unit egg
- 2 cups potato starch
- 100 ml water
- units Kewpie mayo
- units lemon
- units Shichimi Togarashi
- units sesame chili miso

## Instructions

1. Cut boneless, skin-on chicken thighs into 1-inch chunks.
2. Marinate the chicken in soy sauce, sake, grated garlic, grated ginger, sesame oil, and MSG. Mix well.
3. After most of the liquid is absorbed by the chicken, add one egg and about half a cup of flour, mixing to combine.
4. In a bowl of potato starch, drizzle in a little bit of water and mix with chopsticks to create some pebbles.
5. Coat the chicken pieces in the pebbled potato starch.
6. Fry the chicken at 325 degrees Fahrenheit for a couple of minutes per side until just starting to pick up some color but cooked through.
7. Let the fried chicken drip dry on a wire rack for about five minutes.
8. Go in for a second fry at 375 degrees Fahrenheit for maybe 30 seconds per side, letting it sit for a couple more minutes before serving.
9. Make two dips by starting with Kewpie mayo. For the first dip, add lemon juice and Shichimi Togarashi.
10. For the second dip, add sesame chili miso.

## Equipment

- knife
- cutting board
- bowl
- chopsticks
- frying pan
- wire rack
- tongs
- small bowls

## Source

- Original video: https://www.tiktok.com/t/ZP8BvQ1EC/
- Recipe page: https://www.cliprecipe.com/recipe/1e808b6e-cc0e-44fc-9d56-08260c3493cc
- Extracted: 2025-09-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt