Name: Crispy Karaage (Japanese Fried Chicken)
Prep time: 10 min
Cook time: 31 min
Total time: 41 min
Ingredients: 1.5 lbs Boneless, skinless chicken thighs; 3 tbsp Soy sauce; 2 tbsp Sake; 1 tbsp Mirin; 1 tbsp Grated fresh ginger; 1 tsp Grated garlic; 0.5 cup Potato starch or cornstarch; 4 cups Vegetable oil for deep frying; 2 pieces Lemon wedges

DinnerSnackHigh-ProteinComfort Food

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Boneless, skinless chicken thighs	1.5 lbs	203	33g	0g	7g
Soy sauce	3 tbsp	8	1g	1g	0g
Sake	2 tbsp	10	0g	0g	0g
Mirin	1 tbsp	6	0g	2g	0g
Grated fresh ginger	1 tbsp	2	0g	0g	0g
Grated garlic	1 tsp	1	0g	0g	0g
Potato starch or cornstarch	0.5 cup	72	1g	17g	0g
Vegetable oil for deep fryingest. 10% oil absorption	4 cups	1927	0g	0g	218g
Lemon wedges	2 pieces	0	0g	0g	0g

Ingredients (9)

Ingredient	Qty	Cal	P	C	F
Boneless, skinless chicken thighs	1.5 lbs	203	33g	0g	7g
Soy sauce	3 tbsp	8	1g	1g	0g
Sake	2 tbsp	10	0g	0g	0g
Mirin	1 tbsp	6	0g	2g	0g
Grated fresh ginger	1 tbsp	2	0g	0g	0g
Grated garlic	1 tsp	1	0g	0g	0g
Potato starch or cornstarch	0.5 cup	72	1g	17g	0g
Vegetable oil for deep fryingest. 10% oil absorption	4 cups	1927	0g	0g	218g
Lemon wedges	2 pieces	0	0g	0g	0g

Directions

Step 1
Cut chicken thighs into bite-sized pieces. In a bowl, combine soy sauce, sake, mirin, grated ginger, and grated garlic. Add chicken and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Step 2
Once marinated, remove chicken from the liquid, letting excess drip off. Dredge each piece thoroughly in potato starch, ensuring an even coating.
Step 3
Heat vegetable oil in a deep pot or Dutch oven to 340-350°F (170-175°C).
Step 4
Fry chicken in batches to avoid overcrowding, for 3-4 minutes until lightly golden brown and cooked through. Remove and drain on a wire rack.
Step 5
For extra crispiness, increase oil temperature to 370°F (185°C) and briefly fry each batch again for 30-60 seconds until deeply golden and extra crispy.
Step 6
Serve immediately with lemon wedges for squeezing.