Japanese
Karaage
Soy-ginger marinated chicken double-fried in potato starch for a craggy, featherlight crust and juicy center.
4 servings · 25 minutes prep · 15 minutes cook
Ingredients
Chicken and Marinade
- 2 lb boneless skin-on chicken thighs, cut into 1 1/2-inch pieces
- 3 tbsp Japanese soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- 1 tbsp fresh ginger juice
- 1 garlic clove, finely grated
- 1 tsp granulated sugar
- 1/4 tsp ground white pepper
Coating and Frying
- 3/4 cup potato starch
- 6 cups avocado oil, for frying
Directions
Marinate and Drain the Chicken
- Combine the boneless skin-on chicken thighs, Japanese soy sauce, sake, mirin, fresh ginger juice, garlic, granulated sugar, and ground white pepper. Massage well and refrigerate for 30 minutes.
- Drain off excess marinade, leaving the chicken lightly coated.
Coat and Heat the Oil
- Dredge each piece in the potato starch, squeeze gently so craggy starch adheres, and rest on a rack for 5 minutes.
- Heat the avocado oil in a heavy pot to 325°F, with about 2 inches of oil depth.
Double-Fry and Serve
- Fry the chicken in batches until pale golden and cooked through, about 3 minutes. Drain on a rack for 3 minutes.
- Raise the oil to 375°F and fry the chicken a second time until deeply crisp and the center reaches 165°F, 60-90 seconds.
- Drain briefly and serve hot.
