Chicken Karaage Japanese Fried Chicken 1771028618807 Llqb

Ingredients

• 1.5 lbs Boneless skin-on chicken thighs
• 3 tbsp Soy sauce
• 2 tbsp Sake
• 1 tbsp Freshly grated ginger
• 2 cloves Minced garlic
• 1 tsp Toasted sesame oil
• 1 tsp Granulated sugar
• 0.5 cup Potato starch (Katakuriko)
• 2 tbsp All-purpose flour
• 3 cups Vegetable oil for frying
• 4 pieces Lemon wedges(optional)

Instructions

1. 1

   Cut the chicken thighs into 2-inch bite-sized pieces, keeping the skin on for better texture.

2. 2

   In a large bowl, whisk together soy sauce, sake, ginger, garlic, sesame oil, and sugar.

3. 3

   Add the chicken to the marinade, massage well, and let it rest in the refrigerator for at least 30 minutes.

4. 4

   In a shallow dish, combine the potato starch and flour; dredge each piece of chicken thoroughly, shaking off excess.

5. 5

   Heat oil to 320°F (160°C) and fry the chicken in batches for 90 seconds until light golden; remove and drain on a wire rack.

6. 6

   Increase the oil temperature to 375°F (190°C) for the second fry.

7. 7

   Fry the chicken again for 45-60 seconds until the exterior is deep golden brown and very crispy.

8. 8

   Drain briefly and serve immediately with fresh lemon wedges on the side.