Karaage

Ingredients

• •1.5 lb boneless, skinless chicken thighs, cut into bite-size pieces
• •2 tbsp soy sauce
• •1 tbsp sake
• •1 tbsp mirin
• •1 tbsp grated fresh ginger
• •2 cloves garlic, grated
• •3/4 cup potato starch (katakuriko)
• •Vegetable oil, for deep-frying
• •Lemon wedges, for serving

Steps

1. 1.Combine the soy sauce, sake, mirin, ginger, and garlic in a bowl, add the chicken thigh pieces, and toss to coat.
2. 2.Cover and marinate in the fridge for at least 30 minutes, or up to overnight for deeper flavor.
3. 3.Drain off any excess marinade and coat each piece of chicken generously in potato starch, shaking off the excess - potato starch rather than flour is what gives karaage its distinctive shattering crust, so don't substitute.
4. 4.Heat oil to 320F (160C) and fry the chicken in batches for 3-4 minutes until cooked through but only pale golden; remove to a rack.
5. 5.Increase the oil temperature to 375F (190C) and fry the chicken a second time for 1-2 minutes until deep golden and audibly crisp - this second fry is the defining karaage technique, driving out remaining moisture from the crust without drying out the meat.
6. 6.Drain briefly and serve hot with lemon wedges to squeeze over the top.