Chicken Karaage
Crispy Japanese fried chicken marinated in soy, ginger, and sake, then double-fried in potato starch for an irresistibly crunchy coating. Plan ahead: 30-minute marinade required.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1/4 cup soy sauce
- 2 tbsp sake (or dry sherry)
- 2 tsp fresh ginger, grated
- 4 cloves garlic cloves, grated
- 2 tsp toasted sesame oil
- 1 cup potato starch (or cornstarch)
- 4 cups neutral oil for frying (vegetable or canola)
- 2 lemon, cut into wedges
- 1/2 cup Kewpie mayonnaise (or regular mayo)
Instructions
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1
In a bowl, combine 1/4 cup soy sauce, 2 tbsp sake (or dry sherry), 2 tsp grated fresh ginger, 4 cloves grated garlic cloves, and 2 tsp toasted sesame oil. Add 2 lbs cut into 1.5-inch pieces boneless, skinless chicken thighs, toss to coat, and marinate at room temperature for 30 minutes (or refrigerate up to 4 hours).
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2
Pour enough neutral oil for frying (vegetable or canola) into a heavy pot to reach 2 inches deep. Heat to 325°F (165°C).
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3
Working in batches, remove chicken from the marinade, letting excess drip off. Toss each piece in 1 cup potato starch (or cornstarch) to coat thoroughly, shaking off excess.
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4
Fry the chicken in batches for 3-4 minutes until just cooked through to an internal temperature of 165°F (74°C). Transfer to a wire rack. This is the first fry.
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5
Increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 1-2 minutes until very crispy and deep golden. Drain on the wire rack.
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6
Serve immediately with 2 cut into wedges lemon and 1/2 cup Kewpie mayonnaise (or regular mayo) for dipping.