Chicken Karaage (Japanese Fried Chicken)

Juicy soy-and-ginger marinated chicken thighs dredged in potato starch and fried extra crisp.

Ingredients

• 1.5 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 3 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp grated fresh ginger
• 2 garlic cloves, grated
• 1 tsp toasted sesame oil
• 1 large egg, beaten
• 3/4 cup potato starch
• Vegetable oil, for frying
• Lemon wedges and Japanese mayonnaise, for serving

Directions

1. Combine the chicken with the soy sauce, sake, ginger, garlic and sesame oil and marinate at least 30 minutes.
2. Stir the beaten egg into the marinated chicken, then toss the pieces with potato starch until evenly and thickly coated.
3. Heat 2 inches of oil to 340 degrees F and fry the chicken in batches until pale gold, about 2 minutes; remove and rest.
4. Raise the oil to 360 degrees F and fry the pieces a second time until deeply golden and very crisp, about 1 minute more.

Drain on a rack and season lightly with salt.

1. Serve hot with lemon wedges and a dollop of Japanese mayonnaise.

Notes

Chef Masaharu Morimoto’s double-fried karaage technique for maximum crunch.