Karaage

🔥 Prep

• Trim and cut the 250 g chicken thigh into bite‑sized pieces (~2‑3 cm).
• In a bowl, combine 1 tbsp soy sauce and 1 tsp grated ginger, then add the chicken pieces and toss to coat; let marinate for 10 minutes.
• Measure out 3 tbsp potato starch and place in a shallow tray for dredging.

🔥 Cook

• 1. Heat enough vegetable oil in a deep pot or skillet to 170 °C over medium‑high heat and maintain the temperature.
• 2. Remove chicken from marinade, letting excess drip off, then dredge each piece thoroughly in the potato starch, shaking off excess.
• 3. Working in batches, add the coated chicken to the hot oil and fry for 3‑4 minutes until lightly golden.
• 4. Remove the chicken with a slotted spoon and drain on paper towels; let rest for 1 minute.
• 5. Increase oil temperature to 190 °C over high heat for a second fry.
• 6. Return the chicken to the oil and fry for another 2‑3 minutes until deep golden‑brown and crisp.
• 7. Transfer the finished karaage to a wire rack or paper towels to drain excess oil, then sprinkle lightly with salt if desired.

🔥 Serve

• Arrange the karaage on a plate with lemon wedges for squeezing.
• Serve alongside steamed white rice, shredded cabbage, and a small dish of Japanese mayonnaise or ponzu sauce for dipping.
• Garnish with finely chopped scallions or toasted sesame seeds if desired.