Name: Karaage (Japanese Fried Chicken)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Garlic, finely grated - 1 clove; Finely grated fresh ginger - 1 tablespoon; Soy sauce - 3 tablespoons; Sake - 3 tablespoons; Mirin - 1 tablespoon; Sesame oil - ⅛ teaspoon; Ground black pepper - ¼ teaspoon; Cayenne pepper - 1 pinch; White sugar - ½ teaspoon; Kosher salt - ¼ teaspoon; Boneless, skinless chicken thighs, cut into 2-inch pieces - 1 ¼ pounds; Potato starch - 1 cup; Canola oil, or as needed - 1 quart

Ingredients for - Karaage (Japanese Fried Chicken)

1. Garlic, finely grated 1 clove

2. Finely grated fresh ginger 1 tablespoon

3. Soy sauce 3 tablespoons

4. Sake 3 tablespoons

5. Mirin 1 tablespoon

6. Sesame oil ⅛ teaspoon

7. Ground black pepper ¼ teaspoon

8. Cayenne pepper 1 pinch

9. White sugar ½ teaspoon

10. Kosher salt ¼ teaspoon

11. Boneless, skinless chicken thighs, cut into 2-inch pieces 1 ¼ pounds

12. Potato starch 1 cup

13. Canola oil, or as needed 1 quart

How to cook deliciously - Karaage (Japanese Fried Chicken)

1 . Stage

Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.

2 . Stage

Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.

3 . Stage

Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.

4 . Stage

Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.

5 . Stage

Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.

6 . Stage

Heat oil in a deep fryer to 350 degrees F (175 degrees C).

7 . Stage

Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken. Karaage Japanese Fried Chicken. Chef John