Back to 4 servings 1 lb boneless chicken thighs, skin-on or skinless, cut into 1 1/2-inch pieces 1 tablespoon sake, dry sherry or Shaoxing wine can stand in 3 tablespoons soy sauce, regular or light; avoid dark 1 tablespoon mirin, or 1 tablespoon water plus 1 teaspoon sugar 1 tablespoon fresh ginger, finely grated 1 teaspoon garlic, finely grated 1 teaspoon sugar 0.25 teaspoon black or white pepper 1 cup potato starch, katakuriko; cornstarch works in a pinch 2 inches neutral oil, such as canola or vegetable, for deep-frying, about 2 inches deep in the pot 1 lemon, cut into wedges 0.333 cup Japanese mayonnaise, Kewpie preferred; regular mayo can substitute
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1 Step 1: Cut the chicken into even 1 1/2-inch pieces and place in a large bowl.2 Step 2: Add the sake, soy sauce, mirin, ginger, garlic, sugar and pepper. Massage to coat and marinate 15 minutes at room temperature (or up to 2 hours covered in the refrigerator, returning to room temperature before frying).3 Step 3: Dredge the chicken a few pieces at a time in potato starch, pressing it on and shaking off the excess. Lay the pieces in a single layer on a parchment-lined sheet and rest 10 to 15 minutes so the coating sets.4 Step 4: Heat about 2 inches of oil in a heavy pot over medium-high heat to 320°F (160°C).5 Step 5: Fry the chicken in small batches without crowding for about 3 minutes, turning halfway, until pale golden. Drain on a wire rack and let the oil return to temperature between batches.6 Step 6: Turn the heat up until the oil hits 360°F (180°C), then return the chicken to the pot for a second fry, again working in small batches. Cook 1 to 2 minutes, until the pieces are a rich golden brown and crunchy. Check that the thickest piece reads 165°F (74°C) inside, with no pink meat and juices that run clear.7 Step 7: Move the finished pieces to a wire rack, and between batches scoop out any stray bits of coating floating in the oil. While the karaage is still hot, squeeze fresh lemon over it. Serve right away with Japanese mayonnaise on the side for dipping.getsaucepan.com/r/9e198f82-aeea-5bc9-8d6c-209c0fe1a5e1
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