Chicken Karaage - Japanese Crispy Chicken

Karaage is the Japanese art of frying chicken, and when done right, the crust crunches almost like thin glass, while the meat underneath is juicy and flavorful right down to the bone. The secret is twofold: a short, intense marinade with soy, sake, ginger, and garlic, and a light coating in potato starch, which gives it its characteristic porous, crispy surface. You'll find karaage everywhere in Japan – in izakaya bars, in bento boxes, and as street food – and it tastes best with a lime wedge and a dollop of Japanese mayo.

• Cuisine: Japan
• Time: 35-45 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Cut the chicken thighs into bite-sized pieces of about four centimeters and pat them dry with paper towels.
2. Mix soy sauce, sake, sesame oil, grated ginger, pressed garlic, and a pinch of sugar in a bowl, and thoroughly toss the chicken in it.
3. Let the meat marinate for at least 20 minutes at room temperature, preferably longer in the refrigerator, to allow the flavor to penetrate well.
4. Lightly beat the egg and stir it into the chicken just before breading – this helps the flour adhere.
5. Coat the pieces one by one in potato starch until evenly and fully covered, and tap off any excess flour.
6. Heat plenty of oil to 170 degrees Celsius, and fry the chicken in small batches so the temperature doesn't drop. Fry for about one and a half minutes, then remove the pieces.
7. Increase the oil temperature to 190 degrees Celsius and give the chicken a quick second fry for about one minute, until the crust is golden brown and extra crispy.
8. Drain on paper towels and serve immediately with lime wedges and Japanese mayo.

Tips

• Use chicken thighs instead of breast – they become much juicier when deep-fried.
• Potato starch gives a lighter and crispier crust than regular wheat flour; cornstarch also works fine as a substitute.
• Double-frying – first low, then high – is the key to a crunchy crust that lasts.
• A splash of lemon in the marinade gives a fresh, Japanese twist, if you have it.