Chicken Karaage
Karaage is Japanese fried chicken perfected through a two-step marinade that seasons the meat twice over. The initial soak in soy, sake, ginger, and garlic penetrates the chicken deeply, while potato starch in the final coating delivers a crackling exterior that stays crisp even as it cools. This technique transforms simple pieces into something you'll reach for again and again.
Instructions
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine.
Add the chicken, then stir to coat evenly.
Cover and refrigerate for at least 1 hour.
Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F.
Line a wire rack with 2 sheets of paper towels and get your tongs out.
Put the potato starch in a bowl Add a handful of chicken to the potato starch and toss to coat each piece evenly.
Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through.
Transfer the fried chicken to the paper towel lined rack.
If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once.
Serve with lemon wedges..
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