Double-Fried Karaage with Ginger and Soy

What you need

• 700 g (1 1/2 lb) boneless chicken thighs, skin on
• 3 tbsp soy sauce
• 1 1/2 tbsp sake
• 1 tsp sugar
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, finely grated
• 80 g (2/3 cup) potato starch, or cornstarch
• vegetable oil, for deep-frying
• flaky salt, for serving
• 1 lemon, cut into wedges, for serving
• Japanese mayonnaise, for serving

Method

Restated from the original video

1. 1

   Pat the chicken dry and cut it into chunks of about 4-5 cm, keeping the skin on each piece.

2. 2

   In a bowl, stir together the soy sauce, sake, sugar, ginger and garlic.

3. 3

   Add the chicken, massage the marinade in with your hands, then cover and refrigerate for 30-60 min.

4. 4

   Pour oil into a deep, heavy pot to a depth of about 5 cm and heat it to 170 °C (340 °F).

5. 5

   Lift the chicken out of the marinade and let the excess drip off.

6. 6

   Toss the pieces in the potato starch, pressing lightly so it sticks. A patchy, uneven coat fries up crunchier than a smooth one.

7. 7

   Fry the chicken in small batches, turning once, until pale gold, 3-4 min per batch.

8. 8

   Move each batch to a rack and rest for 4 min. The heat inside keeps cooking the meat.

9. 9

   Turn up the heat until the oil reaches 190 °C (375 °F).

10. 10

    Give each batch a second, short fry until deep golden and very crisp, 45-60 seconds. The thickest piece should read 74 °C (165 °F) inside.

11. 11

    Drain on the rack and season lightly with salt.

12. 12

    Serve hot with the lemon wedges and a little mayonnaise on the side.

Imported from manusmenu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.