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
- 12 ounces boneless, skinless chicken thighs trimmed and cut
crosswise into 1 to 1½-inch-wide strips
- ¾ cup cornstarch
- 1 quart vegetable oil, for frying
- Lemon wedges
Preparation#
Marinade#
- In a medium bowl, combine:
- soy sauce
- sake
- ginger
- garlic
- sugar
- Add chicken and toss to combine.
- Let sit at room temperature for 30 minutes.
Dredge Chicken#
- Place cornstarch in a wide bowl.
- 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.
- Coat chicken with cornstarch, shake off excess, and place on
parchment-lined sheet.
- Reserve marinade.
Heat Oil#
- Heat oil in a large Dutch oven over medium-high heat to
325° F.
- While oil heats, check the chicken for white patches of dry
cornstarch.
- Dip back of a spoon in reserved marinade and gently press onto dry
spots to lightly moisten.
Fry Chicken#
- Using tongs, add chicken, 1 piece at a time, to oil in a single
layer.
- 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.
- Using spider skimmer or slotted spoon, transfer chicken to the paper
towel-lined rack.
- Serve with lemon wedges.