Chicken Karaage - Japanese Crispy Chicken

Karaage is the Japanese art of deep-frying chicken, and when done right, the crust crunches almost like thin glass, while the meat underneath is juicy and flavorful right 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 that 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 wedge of lime and a dollop of Japanese mayo.

• Cuisine: Japanese
• Prep time: 35-45 minutes
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Cut the chicken thighs into bite-sized pieces, 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, so the flavor penetrates well.
4. Lightly whisk the egg and mix it into the chicken just before coating - this helps the flour stick.
5. Coat the pieces one by one in potato starch until they are evenly and completely covered, then shake off any excess flour.
6. Heat plenty of oil to 170 degrees, and deep-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. Turn the oil up to 190 degrees and give the chicken a quick second fry for about one minute, until the crust is golden brown and extra crispy.
8. Drain on oil-absorbing paper 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 well as a substitute.
• The double-frying - first low, then high - is the key to a crunchy crust that holds.
• A splash of lemon in the marinade gives a fresh, Japanese kick, if you have it.