Karaage

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 1 tablespoon mirin
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, grated
• 1/2 teaspoon toasted sesame oil
• 3/4 cup potato starch
• 4 cups neutral frying oil, such as vegetable or canola
• 1 lemon, cut into wedges, for serving

Method

1. 1

   In a medium bowl, whisk together the soy sauce, sake, mirin, grated ginger, grated garlic, and sesame oil.

2. 2

   Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours.

3. 3

   Remove the chicken from the refrigerator and let sit at room temperature for 10 minutes before frying.

4. 4

   Pour the potato starch into a shallow dish. Working in batches, lift chicken pieces from the marinade, letting excess drip off, and toss in the starch until fully coated, pressing gently so the starch adheres. Shake off excess.

5. 5

   Pour the frying oil into a 9-inch deep skillet or heavy pot to a depth of about 2 inches and heat over medium-high heat to 325°F.

6. 6

   Fry the chicken in batches of 5 to 6 pieces, without crowding, for 4 minutes, turning once, until pale golden and just cooked through. Transfer to a wire rack.

   4:00 · First fry
7. 7

   Let the fried chicken rest on the rack for 5 minutes while the oil temperature climbs back to 325°F.

   5:00 · Rest between fries
8. 8

   Increase the oil temperature to 375°F. Return all the chicken to the oil in batches and fry a second time for 2 minutes, until deep golden brown and crisp.

   2:00 · Second fry
9. 9

   Transfer the karaage to a clean wire rack or paper towel-lined plate to drain briefly. Serve hot with lemon wedges.