Karaage (Japanese Fried Chicken)

Steps

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1. 1
   Cut the boneless skin-on chicken thighs into 2-inch pieces.
   ▶ ≈0:48
2. 2
   Season the chicken pieces with salt and freshly ground black pepper.
   ▶ ≈1:08
3. 3
   Grate the ginger (you will need ½ tsp) and mince the garlic.
   ▶ ≈1:19
4. 4
   In a large bowl, combine the ginger, garlic, ½ tbsp soy sauce, ½ tbsp sake, and ½ tsp sesame oil, and whisk together.
   ▶ ≈1:37
5. 5
   Add the seasoned chicken to the bowl and mix with your hands.
   ▶ ≈1:45
6. 6
   Cover the bowl and refrigerate for 30 minutes to marinate.
   ▶ ≈1:53
7. 7
   Pour 4 cups of oil into a heavy-bottomed pot and heat to 325 °F (163 °C) on medium heat.
   ▶ ≈2:01
8. 8
   Prepare 2 tbsp of potato starch and 2 tbsp of all-purpose flour in separate piles.
   ▶ ≈2:12
9. 9
   Lightly dredge each chicken piece in flour and dust off excess, then dredge in potato starch and remove excess starch.
   ▶ ≈2:18
10. 10
    When the oil reaches 325 °F (163 °C), gently submerge each chicken piece into the oil.
    ▶ ≈2:31
11. 11
    Deep fry for 90 seconds on the first frying.
    ▶ ≈2:41
12. 12
    Transfer the chicken to a wire rack to drain excess oil and continue frying the remaining pieces.
    ▶ ≈2:56
13. 13
    Pick up any crumbs in the oil using a fine-mesh sieve.
    ▶ ≈3:16
14. 14
    For the second frying, heat the oil to 350 °F (177 °C) and deep fry for 45 seconds.
    ▶ ≈3:28
15. 15
    Transfer to a wire rack to drain excess oil and continue with the remaining chicken.
    ▶ ≈3:43
16. 16
    Serve the chicken hot. Karaage is traditionally served with a wedge of lemon and Japanese mayonnaise, with optional shichimi togarashi sprinkled on top for extra spice.
    ▶ ≈4:05