Chicken Karaage

Method7 steps

1. 1

   Step 1: Peel and grate all the measured fresh ginger (25 g). Mix it with all the soy sauce (⅓ cup) and sake (2 tbsp) in a bowl. Cut all the boneless skin-on thighs into evenly sized bite-size pieces, about golf-ball size, and mix them thoroughly into the marinade.

   Uses 25 g fresh ginger, peeled and grated for marinade · ⅓ cup soy sauce · 2 tbsp sake · 900 g boneless skin-on chicken thighs, cut into evenly sized bite-size pieces

2. 2

   Step 2: Cover and refrigerate the marinated chicken for at least one hour and up to four hours.

   Refrigerated ginger-soy-sake marination · 240 minUses The complete marinated chicken bowl

3. 3

   Step 3: Put enough vegetable oil into a heavy-bottomed pot or deep fryer to reach a one-inch depth, leaving ample headroom. Heat it to 170°C / 340°F. Prepare a paper-towel-lined draining rack. The required oil volume depends on the pot.

   Uses Vegetable oil sufficient for a 1-inch depth in the selected heavy pot

4. 4

   Step 4: Put the measured potato-starch (170 g) coating stock into a shallow bowl.

   Uses 170 g potato starch available for coating; tap off excess

5. 5

   Step 5: Lift the marinated chicken pieces from the bowl, letting excess liquid drip off. Dredge each piece evenly in the set-out potato starch and tap off excess coating. Keep coated pieces on a tray. Discard leftover raw-contact marinade and coating stock after all pieces are coated; neither becomes a serving sauce.

   Uses All the marinated pieces · The already set-out starch coating stock from step 4; no second 170 g amount

6. 6

   Step 6: Fry the coated chicken in uncrowded batches of similar-sized pieces in the heated oil, turning periodically and allowing the oil to recover between batches. Cook until golden and fully cooked through, with each thickest piece reaching 74°C / 165°F on a food thermometer before lifting out. Move finished batches to the draining rack.

   Uses All the coated pieces · The prepared frying oil

7. 7

   Step 7: Let the finished fried chicken drain and rest for a few minutes. Cut the half lemon into serving wedges and serve them alongside the complete karaage batch, divided among six portions.

   Uses All the finished fried chicken · ½ lemon, cut into wedges for serving