Karaage (Japanese Fried Chicken)

• servings: 4 servings
• total time: 1 hour

Ingredients

2 tsp. fresh ginger, grated

2 tsp. garlic, minced or grated

2 tbsp. sake

2 tbsp. soy sauce

2 tsp. light brown sugar

2 tsp. kosher salt, divided

1 1/2 lb. (about 5) boneless, skinless chicken thighs, cut into 2" pieces

Vegetable or canola oil, for frying

1/4 c. all-purpose flour

1/4 c. cornstarch

For serving: sliced green onions, Japanese (Kewpie) mayo, and lemon wedges

Directions

In a large bowl, whisk together ginger, garlic, sake, soy sauce, brown sugar, and 1 tsp. salt. Add chicken pieces and stir to completely coat. Cover, refrigerate, and let marinate for at least 30 minutes, and up to 1 hour.

Line a baking sheet with paper towels, and set a wire rack inside. Fit a Dutch oven with a candy thermometer, and add oil 2” to 3” deep. Heat over medium-high heat until it reaches 350 degrees F.

Meanwhile, in a large bowl, whisk together flour, cornstarch and remaining 1 tsp. salt.

Remove one piece of chicken at a time from the marinade and roll it in the flour mixture to coat. Gently shake off the excess flour mixture and transfer to a large plate. Repeat with remaining chicken.

Place 2 to 3 pieces in the oil and fry until golden brown, about 3 minutes. (Keep the oil temperature between 350-365 degrees F.) Transfer chicken to the wire rack. Repeat with remaining chicken.

Garnish with green onions, Japanese mayo, and a squeeze of lemon to serve.