Japanese Karaage Fried Chicken

Steps

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1. 1
   Debone chicken thighs and cut into bite-sized pieces, leaving some skin on for extra flavor and crispiness.
   ▶ ≈0:32
2. 2
   Prepare the marinade by pressing or mincing the ginger and garlic using a garlic press. Mix in the soy sauce, sesame oil, and cooking sake until combined.
   ▶ ≈0:51
3. 3
   Add the chicken pieces to the marinade, mix well, cover, and refrigerate for about 30 minutes.
   ▶ ≈1:29
4. 4
   Remove the marinated chicken and season with black pepper—no additional salt needed as the soy sauce is already salty.
   ▶ ≈1:43
5. 5
   Crack an egg into a bowl, beat it, then add to the chicken and mix well so the egg coats all pieces evenly.
   ▶ ≈1:49
6. 6
   Add rice flour or corn starch and coat all the chicken pieces evenly with the batter.
   ▶ ≈2:02
7. 7
   Heat the oil to 180°C. Test the temperature by placing one piece of chicken in—it should bubble around the edges and float to the surface.
   ▶ ≈2:29
8. 8
   First frying: Cook the chicken pieces for just over a minute until partially cooked. Remove and drain well.
   ▶ ≈2:36
9. 9
   Second frying: Heat the oil a bit more and fry the chicken again for just over a minute until golden brown and fully crispy.
   ▶ ≈2:49
10. 10
    Drain well and serve. Can be enjoyed with sauce, and pairs well with rice and vegetables in a bento box.
    ▶ ≈3:09