Japanese Karaage (Fried Chicken)
Japan's beloved fried chicken: marinated boneless thighs coated in potato starch and double-fried until shatteringly crisp outside, juicy inside.
Ingredients
- 2 lbs boneless chicken thighs, cut into chunks
- Marinade: 3 tbsp soy sauce, 2 tbsp sake, 1 tbsp mirin, 1 tbsp grated ginger, 2 cloves garlic
- 1 cup potato starch (or cornstarch)
- Vegetable oil for frying
- Lemon wedges and Japanese mayo
Instructions
-
1
Combine marinade ingredients and chicken. Refrigerate 20 minutes.
-
2
Drain chicken. Toss in potato starch to coat thoroughly.
-
3
Heat oil to 325°F. Fry chicken in batches for 4 minutes. Remove and rest 5 minutes.
-
4
Increase oil to 375°F. Re-fry chicken for 1-2 minutes until deep golden brown and crispy.
-
5
Drain. Serve hot with lemon wedges and Japanese mayo.
