Instructions

01
In a bowl, combine soy sauce, sake, grated ginger, grated garlic, and 2 teaspoons sugar. Add chicken, toss well, and marinate for 20 minutes.
02
While the chicken marinates, place julienned carrots in a heatproof bowl.
03
In a small saucepan, combine rice vinegar, 2 tablespoons sugar, kosher salt, and sesame oil. Bring to a simmer, then pour over the carrots. Let stand 20 minutes.
Herb says
The hot brine softens the carrots just enough while preserving crunch, this is quick pickling, not stewing.
04
Set a wire rack over a baking sheet for draining the chicken post-fry.
05
Pour oil into a medium, heavy-bottomed pot, filling it to about 2 inches deep. Heat the oil to 340°F.
06
Drain chicken from marinade. Dredge each piece in potato starch, shaking off excess.
07
Fry chicken in batches for 4-5 minutes, turning once, until golden and cooked through. Transfer to the rack.
Herb says
Fry in batches, or you'll crowd the oil and end up steaming, not frying. Science: crowding drops the temperature dramatically.
08
Let chicken rest for 5 minutes while you drain the carrots.
09
Arrange karaage on a platter, pile carrot pickle alongside, and scatter with scallions. Serve with lemon wedges for squeezing.
Herb says
The acid at the end brightens fried foods and balances the salty-sweet crunch. Lemon isn’t a garnish here, it’s an essential chemistry partner.
10
Season the karaage with a pinch of salt if desired. Enjoy immediately for optimal crispness.

HERB