Japanese Fried Chicken (Karaage)

Steps

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1. 1
   Trim the chicken thighs by removing excess sinews, skin, and yellow fat. Place the chicken horizontally and separate the leg portion from the thigh portion along the natural dividing line, then cut into bite-sized pieces.
   ▶ ≈1:26
2. 2
   Sprinkle sugar over the chicken and massage it in thoroughly. Sugar helps retain moisture in the meat and adds depth of flavor. Continue until the sugar dissolves and the meat becomes glossy.
   ▶ ≈2:56
3. 3
   Place the chicken in a plastic bag and add grated garlic, grated ginger, soy sauce, and sake. Massage well to combine, then seal the bag by removing air and tying it closed. Marinate in the refrigerator for 30 minutes.
   ▶ ≈3:27
4. 4
   Remove the marinated chicken from the refrigerator and massage it gently. Let it rest at room temperature for 15-30 minutes so the meat cooks evenly when fried.
   ▶ ≈4:11
5. 5
   Open the bag and crack the egg directly over the chicken. Mix well, coating the chicken thoroughly with the egg. The egg coating seals in the juices and helps create a crispier coating.
   ▶ ≈4:38
6. 6
   Mix together the potato starch and cake flour in a bowl to create the coating mixture.
   ▶ ≈5:05
7. 7
   Heat the oil to 160°C (320°F). Test the temperature by inserting chopsticks into the oil—tiny bubbles should rise slowly from around the chopsticks. Once ready, begin frying.
   ▶ ≈5:27
8. 8
   Coat each chicken piece with the flour mixture as you place it into the hot oil. Fry the chicken pieces and skin pieces together for about 5 minutes at 160°C, turning them halfway through for even cooking. Skim off any floating bits occasionally to keep the oil clean.
   ▶ ≈6:03
9. 9
   After 5 minutes, increase the heat to bring the oil to about 180°C (356°F). If desired, briefly remove the chicken to expose it to air (creating a double-frying effect) for extra crispiness, then return it to the oil. Fry for another 1.5 minutes until golden brown and cooked through.
   ▶ ≈6:56