Karaage: Japanese Fried Chicken Thighs

Equipment

• Rimmed baking sheet lined with parchment paper
• Wire rack set inside a second rimmed baking sheet lined with a triple layer of paper towel
• Large dutch oven
• Tongs
• Wire Spider Strainer Skimmer Ladle

Ingredients

• 1 ½ tablespoons soy sauce
• 1 tablespoon sake
• 1 ½ teaspoons grated fresh ginger
• 1 garlic clove, minced
• ½ teaspoon sugar
• 340g (12oz) boneless, skinless chicken thighs trimmed and cut crosswise into 1 to 1½-inch-wide strips
• 180ml (¾ cup) cornstarch
• 1 quart vegetable oil, for frying
• Lemon wedges

Preparation

Marinade

1. In a medium bowl, combine:
   • soy sauce
   • sake
   • ginger
   • garlic
   • sugar
2. Add chicken and toss to combine.
3. Let sit at room temperature for 30 minutes.

Dredge Chicken

1. Place cornstarch in a wide bowl.
2. Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken.
3. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet.
4. Reserve marinade.

Heat Oil

1. Heat oil in a large Dutch oven over medium-high heat to 325° F.
2. While oil heats, check the chicken for white patches of dry cornstarch.
3. Dip back of a spoon in reserved marinade and gently press onto dry spots to lightly moisten.

Fry Chicken

1. Using tongs, add chicken, 1 piece at a time, to oil in a single layer.
2. Cook, adjusting burner, if necessary, to maintain the temperature between 300° F to 325° F, until chicken is golden brown and crispy, 4 to 5 minutes.
3. Using spider skimmer or slotted spoon, transfer chicken to the paper towel-lined rack.
4. Serve with lemon wedges.