Karaage – Japanese fried chicken

Japanese fried chicken marinated in ginger, garlic and soy sauce, coated in potato starch for an incredibly light and crispy crust.

• 600 g chicken thighs, boneless and skinless, cubed
• 3 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 100 g potato starch
• Oil for frying
• Lemon wedges
• Mayonnaise for serving

Method

1. 1
   Marinate the chicken in soy sauce, sake, mirin, garlic and ginger for 30 minutes.
2. 2
   Drain the excess marinade. Toss the chicken in potato starch until well coated.
3. 3
   Heat oil to 170°C. Fry the chicken in batches for 4–5 minutes.
4. 4
   Remove and rest for 3 minutes while heating oil to 190°C.
5. 5
   Fry again for 1–2 minutes until extra crispy.
6. 6
   Drain on paper towels. Serve with lemon wedges and Japanese mayonnaise.