Chicken Karaage

🔥 Prep

• Cut the 650 g chicken thigh (boneless, skin‑on) into bite‑sized 4 cm pieces.
• Grate the 25 g ginger and the 5 cloves garlic.
• Measure out 3 tbsp soy sauce, 2 tbsp Japanese sake, 1 tbsp toasted sesame oil, 1 tsp sugar, 1 tsp salt, and 0.5 tsp black pepper.
• Combine the grated ginger, grated garlic, soy sauce, sake, sesame oil, sugar, salt, and pepper in a bowl to make the marinade.
• Add the chicken pieces to the marinade, toss to coat, and let marinate for 20 minutes.

🔥 Cook

• 1. Heat 500 ml vegetable oil in a deep pan over medium heat until it reaches 160 °C (320 °F).
• 2. Working in batches, add the potato‑starch‑coated chicken pieces and fry for 3‑4 minutes until lightly golden, then remove with a slotted spoon and rest on a wire rack for 3 minutes.
• 3. Increase the oil temperature to 185 °C (365 °F) (maintain medium‑high heat).
• 4. Return the rested chicken to the hot oil and flash‑fry for 60‑90 seconds until deeply golden, shatteringly crisp, and sizzling.
• 5. Drain the chicken on a wire rack or paper towels to remove excess oil.
• 6. Transfer the hot karaage to a serving plate and serve immediately.

🔥 Serve

• Serve the chicken karaage with a side of Japanese Kewpie mayonnaise for dipping.
• Accompany with fresh lemon wedges to squeeze over the hot chicken.
• Sprinkle a pinch of shichimi togarashi for a subtle heat and aromatic finish.
• Pair with steamed Japanese rice or a simple shredded cabbage salad if desired.