Japanese Chicken Karaage
Instructions
- 1
Cut the chicken thighs into bite-sized pieces, about 1.5-2 inches each.
- 2
In a bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic to make the marinade.
- 3
Add chicken pieces to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- 4
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 340°F (170°C).
- 5
Remove chicken from marinade and let excess drip off. Coat each piece thoroughly in potato starch, shaking off any excess.
- 6
Fry chicken pieces in batches for 3-4 minutes until golden brown and cooked through. Don't overcrowd the pot.
- 7
Remove chicken and drain on paper towels for 30 seconds.
- 8
Increase oil temperature to 375°F (190°C) and fry the chicken a second time for 30-45 seconds until extra crispy and deep golden brown.
- 9
Drain on fresh paper towels and serve immediately with lemon wedges and Japanese mayonnaise.
Chef's Note
"The secret to authentic karaage is the double-frying technique - the first fry cooks the chicken through while the second creates that signature crispy exterior. Potato starch is crucial for the light, crunchy coating that stays crispy even when cool."
