Karaage

Ingredients

Instructions

1. 1

   Cut the chicken thighs into large bite-size pieces, about 4 to 5 cm wide, keeping the skin attached for juiciness. In a bowl, combine the soy sauce, sake, grated ginger, grated garlic, sesame oil, and black pepper. Add the chicken and mix thoroughly until every piece is evenly coated. Let it marinate for 10 minutes at room temperature while you prepare the oil and coating.

2. 2

   Pour the oil into a deep, heavy pot and heat it to 160°C. Spread the potato starch on a tray or shallow bowl. Lift the chicken from the marinade, allowing excess liquid to drip off, then coat each piece thoroughly in potato starch, pressing lightly so the starch adheres and forms craggy edges.

3. 3

   Fry the chicken in 2 batches at 160°C for 3 minutes per batch. Do not overcrowd the pot; the pieces should bubble steadily, not violently. The coating should look pale and set, and the chicken should be about 80% cooked. Transfer to a rack or plate and rest for 3 minutes; this carryover time helps the interior finish cooking gently and keeps the crust from hardening too soon.

4. 4

   Increase the oil temperature to 190°C. Return the chicken to the oil and fry for 60 to 90 seconds, again in batches, until deeply golden, crisp, and audibly crackly. The chicken should reach at least 75°C in the center, and juices should run clear.

5. 5

   Drain briefly on a rack, not paper towels, to preserve crispness. Serve immediately with lemon wedges for squeezing over the hot karaage.

Nutrition per serving

Notes

• •Using skin-on thigh meat gives the juiciest, most authentic result; breast meat cooks faster and dries out more easily.
• •If the marinade is very wet, let the coated chicken sit for 1 minute before frying so the starch hydrates slightly and forms a better crust.
• •A wire rack is better than paper towels because steam escapes and the crust stays crisp.
• •For a lower-carb menu, serve with shredded cabbage, cucumber salad, or a simple plate of pickles instead of rice.

Background