Japanese

Karaage

Name: Karaage
Total time: 40 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skin-on chicken thighs; 2 tbsp soy sauce; 1 tbsp sake; 1 clove grated garlic; 1 tsp grated fresh ginger; 1/2 cup potato starch (katakuriko); neutral frying oil

Japanese-style deep-fried chicken, marinated and coated in starch.

40 minutes

Serves 3

Appetizer/Lunch

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Cut the chicken thighs into uniform 1.5-inch bite-sized chunks, keeping the skin attached to each piece for maximum juiciness and crunch.

2
In a bowl, vigorously mix the chicken with the soy sauce, sake, grated garlic, and grated ginger. Massage the marinade into the meat. Let it rest at room temperature for 30 minutes.
3
Drain any excess liquid from the bowl. Add the potato starch directly to the chicken and toss until every piece is thickly and irregularly coated. The starch should look slightly damp.
4
Heat 2 inches of neutral oil in a heavy pot to 320°F (160°C). Deep fry the chicken in small batches for 3 minutes until pale and cooked through. Remove and let rest on a wire rack for 4 minutes.
5
Increase the oil temperature to 375°F (190°C).
6
Return the rested chicken to the hot oil for a second fry. Cook for 1-2 minutes until the crust turns a deep, beautiful mahogany brown and is exceptionally shatteringly crisp. Drain and serve immediately with a lemon wedge.

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