Karaage with Black Vinegar

Steps

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1. 1
   Cut the chicken thigh into bite-sized pieces and rub thoroughly with sugar until well absorbed.
   ▶ ≈2:09
2. 2
   Add salt, pepper, soy sauce, sake, grated garlic, ginger, and egg; mix thoroughly to coat the chicken evenly. Wrap with plastic wrap and refrigerate for 30 minutes.
   ▶ ≈4:00
3. 3
   Julienne the outer layer of the green onion and soak in cold water for about 5 minutes.
   ▶ ≈4:41
4. 4
   Mix water and potato starch in a bowl and set aside. Remix before use since the starch will settle.
   ▶ ≈5:24
5. 5
   Remove the marinated chicken from the refrigerator and let it rest at room temperature for 30 minutes. Gently pat away excess marinade.
   ▶ ≈5:44
6. 6
   Mix potato starch and cake flour in a 2:1 ratio in a shallow pan, then coat each piece of chicken evenly with the flour mixture.
   ▶ ≈6:13
7. 7
   Heat oil to 170°C (test by dipping a wooden stick—tiny bubbles should form at the tip). Fry the coated chicken for about 6 minutes total, flipping and rotating midway. In the final minute, increase heat slightly and expose to air for extra crispness.
   ▶ ≈6:54
8. 8
   Pour black vinegar, soy sauce, sake, and sugar into a pan and bring to a boil over medium heat. Simmer for about 30 seconds to mellow the acidity and evaporate the alcohol.
   ▶ ≈8:53
9. 9
   Turn off heat, remix the potato starch slurry, and quickly stir it into the pan. Return to medium heat, bring to a boil, and simmer for about 30 seconds to fully cook the starch.
   ▶ ≈9:32
10. 10
    Turn off heat, add the fried chicken to the black vinegar glaze, and toss to coat evenly. Transfer to a plate and garnish with the julienned green onion.
    ▶ ≈10:21