Karaage — Japanese Fried Chicken Thighs

Ingredients

• 2 lb boneless Chicken Thighs, cut into 2-inch pieces
• 3 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 1 tbsp grated ginger
• 3 cloves garlic, grated
• 1 tsp sugar
• 1 cup potato starch
• 4 cups neutral oil, for frying
• 3 tbsp Japanese mayonnaise
• 1 lemon, in wedges

Method

1. Massage the Chicken Thighs with the soy sauce, sake, mirin, ginger, garlic, and sugar. Marinate 30 minutes at room temperature or up to overnight in the fridge.
2. Drain briefly, then dredge each piece heavily in potato starch, pressing it on and shaking off the excess. Let them rest 5 minutes until the coating looks damp and pasty.
3. Fry at 325°F (163°C) for 3 minutes — pale and barely colored is correct here. Rest on a rack for 4 minutes; the interior finishes cooking with residual heat.
4. Raise the oil to 375°F (190°C) and fry again for 60–90 seconds until deep gold and audibly crackling. Chicken should read 165°F (74°C).
5. Salt immediately, pile onto a plate with lemon wedges and mayo, and accept that half will disappear before it reaches the table.