# Karaage (from NYT Cooking)

Video: [Creating the Perfect Crispy Karaage Recipe | Eric Kim | NYT Cooking](https://www.youtube.com/watch?v=Fi2mr0rxuHw) by [NYT Cooking](https://www.youtube.com/@NYTCooking).
RecipesMD is not affiliated with NYT Cooking. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$3.44 per serving, ~$6.88 for ~2 portions (assumed); saves ~$14.56* per serving (81%) vs ordering out (~$18.00*). * Estimate: 4 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 2 portions were assumed; restaurant comparison is a typical Ontario Japanese restaurant plate at ~$18, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 1 pound bone-in skinless chicken thighs
- 2-inch piece fresh ginger
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 1/2 teaspoon granulated sugar
- to taste fine sea salt or coarse kosher salt
- 1 large egg
- 1 cup cornstarch or potato starch
- for frying canola or vegetable oil
- for serving lemon wedges
- for serving mayonnaise
- for serving shichimi togarashi

## Steps

1. [10:15](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=615s) Grate the fresh ginger on a microplane.
2. [10:17](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=617s) In a bowl, mix the grated ginger, soy sauce, sake, sugar, and salt.
3. [10:28](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=628s) Cut the chicken thighs into large pieces.
4. [11:02](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=662s) Add the chicken pieces to the marinade and mix well.
5. [11:05](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=665s) Cover and marinate the chicken in the refrigerator for 30 minutes.
6. [11:14](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=674s) Heat oil in a saucepan using a thermometer.
7. [11:20](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=680s) Beat the egg in a bowl.
8. [11:25](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=685s) Dip each chicken piece first into the beaten egg.
9. [12:00](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=720s) Coat the egg-dipped chicken in cornstarch.
10. [11:58](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=718s) Place coated chicken pieces onto a wire rack.
11. [12:16](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=736s) Carefully place coated chicken pieces in batches into the hot oil.
12. [12:22](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=742s) Fry the chicken, maintaining the temperature between 300 and 320 degrees, stirring occasionally.
13. [12:26](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=746s) Remove the fried chicken pieces with a spider and drain on a wire rack.
14. [13:03](https://www.youtube.com/watch?v=Fi2mr0rxuHw&t=783s) Garnish the cooked chicken with shichimi togarashi, mayonnaise, and lemon wedges.

## Equipment

- saucepan
- wire rack
- spider
- thermometer
- microplane
- mixing bowls

## What the video didn't say

- servings count not explicitly stated
- total preparation time not explicitly stated

Source page: https://recipesmd.com/v/nyt-cooking-karaage