Japanese Karaage Fried Chicken

• 700g boneless chicken thighs, cut into chunks
• 3 tbsp soy sauce
• 2 tbsp sake or dry sherry
• 1 tbsp mirin
• 2 tsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 tsp sesame oil
• 120g potato starch or cornstarch
• Neutral oil for deep frying
• Kewpie mayonnaise and lemon wedges to serve

Instructions

1. 1

   Combine soy sauce, sake, mirin, ginger, garlic, and sesame oil. Marinate chicken for at least 30 minutes, up to overnight.

2. 2

   Pat chicken dry with paper towels. Coat generously in potato starch, shaking off excess.

3. 3

   Heat oil to 170°C (340°F). Fry chicken in batches for 3 minutes. Remove and rest 3 minutes.

4. 4

   Increase oil to 190°C (375°F). Fry again for 1-2 minutes until extra crispy and golden.

5. 5

   Drain on a wire rack. Serve immediately with kewpie mayo and lemon wedges.

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