Crispy Japanese Chicken Karaage

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 3 tablespoons soy sauce
• 1 tablespoon fresh ginger, peeled
• 2 count garlic cloves
• ½ cup potato starch or cornstarch
• 2 cups vegetable oil for deep frying

Instructions

1. 1

   Pat the chicken thighs dry with paper towels, pressing firmly on both sides to remove all surface moisture—this helps the marinade stick and the coating crisp.

2. 2

   Cut each chicken thigh into 2-inch cubes: place the thigh on a cutting board, and slice it in one direction, then slice it in the perpendicular direction, creating bite-sized pieces.

3. 3

   Mince the ginger by slicing it into thin matchsticks, then turning the pile 90 degrees and slicing crosswise until the pieces are smaller than a grain of rice—about pencil-tip dots.

4. 4

   Mince the garlic by slicing it lengthwise into thin slivers, then turning the pile 90 degrees and slicing crosswise into tiny pieces about the size of pencil-tip dots.

5. 5

   Combine the soy sauce, minced ginger, and minced garlic in a medium bowl and stir together until the ginger and garlic are evenly distributed throughout the sauce.

6. 6

   Add the chicken pieces to the soy-ginger marinade and stir gently with a spoon or your hands until every piece is coated, about 30 seconds. Let sit for 10 minutes at room temperature.

7. 7

   Pour the potato starch into a medium bowl, then add the marinated chicken pieces a few at a time and toss with your hands or two forks until each piece is completely coated in starch.

8. 8

   Heat the vegetable oil in a large, heavy-bottomed pot or wok over medium-high heat until it shimmers and a small piece of chicken sizzles immediately when dropped in, about 3–4 minutes.

9. 9

   Carefully add half the chicken pieces to the hot oil, one at a time, spacing them so they do not touch. Cook without moving them for 3 minutes until the bottom is golden honey-brown.

10. 10

    Stir the chicken pieces with a slotted spoon or chopsticks and cook for 1–2 minutes more, stirring occasionally, until the surface is deep golden brown and the pieces float.

11. 11

    Remove the first batch with a slotted spoon and place on a paper-towel-lined plate to drain. Repeat steps 9–10 with the remaining chicken pieces.

12. 12

    Serve the chicken karaage hot on a plate, arranged in a small mound or scattered loosely so the pieces are visible and appetizing.

Tools you’ll need

• cutting board
• sharp chef's knife
• paper towels
• medium bowl
• large heavy-bottomed pot or wok (3–4 quart)
• slotted spoon or chopsticks
• serving plate
• instant-read thermometer (optional, to verify oil temperature ~350°F)

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