Chicken Karaage

Method

1. 1

   In a bowl, whisk together the grated ginger, garlic, soy sauce, sake and sugar until combined.

   fresh gingergarlicsoy saucesakegranulated sugar
2. 2

   Add the chicken and stir to coat evenly. Cover and refrigerate to marinate for at least 1 hour.

   boneless skin-on chicken thighs

   60 min timer
3. 3

   Pour about 1 inch of vegetable oil into a heavy-bottomed pot and heat to 360F (182C). Line a wire rack with paper towels and have your tongs ready.

   vegetable oil
4. 4

   Put the potato starch in a bowl. Working in handfuls, add the marinated chicken and toss to coat each piece evenly.

   potato starchboneless skin-on chicken thighs
5. 5

   Fry the chicken in batches until the exterior is medium brown and the chicken is cooked through, then transfer to the paper-towel-lined rack.

   boneless skin-on chicken thighs

   5 min timer
6. 6

   For extra-crispy karaage, let the chicken cool, then fry a second time until a deeper golden brown.

   boneless skin-on chicken thighs

   2 min timer
7. 7

   Serve hot with lemon wedges for squeezing over.

   lemon