Chicken karaage

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 680 g boneless skin-on chicken thighs
• 1/4 tsp fine salt and 1/8 tsp pepper
• 1/2 tsp grated ginger and 1 garlic clove
• 1 tbsp soy sauce
• 1/2 tbsp sake
• 1/2 tsp sesame oil
• 2 tbsp flour and 2 tbsp potato starch, plus more if needed
• 720–960 ml frying oil
• Lemon wedges to serve

Step-by-step method

1. Cut chicken into approximately 5 cm pieces of similar thickness and season with salt and pepper.
2. Add ginger, garlic, soy, sake and sesame oil; marinate in the fridge for 30 minutes.
3. Drain excess marinade and coat each piece with flour, then starch.
4. Heat oil to 160°C and fry 3–5 pieces at a time for about 90 seconds, until beginning to colour. Transfer to a rack.
5. Rest each batch while frying the remaining pieces, removing loose crumbs from the oil.
6. Raise oil to 180°C and fry again for about 45 seconds or until the crust is golden. Check for at least 74°C in the centre; continue cooking if needed.
7. Drain on the rack and serve immediately with lemon wedges.