Dinner · 30 min · japanese

Chicken Karaage

Chicken thighs does the heavy lifting here, with soy sauce rounding it out. A Japanese dinner that takes 30 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken thighs
• 1/4 cup Soy sauce
• 2 tbsp Sake
• 1 tbsp Fresh ginger
• 2 cloves Garlic
• 3/4 cup Potato starch
• 1 Lemon

Steps

1. Cut the thighs into 2-inch chunks and marinate in soy, sake, grated ginger, and garlic 15 minutes — any longer and the soy starts to cure the meat.
2. Drain the marinade and toss the chicken in potato starch until every piece is dry and powdery; this is what fries up craggy and crisp.
3. Heat oil to 340 degrees and fry in batches 4 minutes without crowding — crowded oil drops in temperature and the coating turns greasy.
4. Rest the chicken 3 minutes on a rack, then fry a second time at 375 degrees for 90 seconds. The double fry is the karaage secret: shattering outside, juicy inside.
5. Drain, salt lightly while hot, and serve with lemon wedges for squeezing.

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