Karaage (Japanese Fried Chicken)

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1. 1Step 1: Before you start, note that this recipe requires 30 minutes of marinating time. Gather all the ingredients.
2. 2Step 2: Cut 1½ lb boneless, skin-on chicken thighs into 2-inch (5-cm) pieces. Season with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
3. 3Step 3: Grate the ginger and measure ½ tsp ginger (grated, with juice). Add it to a large bowl. Mince or press 1 clove garlic and add it to the bowl.
4. 4Step 4: Add ½–1 Tbsp soy sauce, ½ Tbsp sake, and ½ tsp roasted sesame oil to the ginger and garlic. Whisk to combine.
5. 5Step 5: Add the chicken to the marinade and mix it with your hands. Cover and marinate in the refrigerator for 30 minutes.
6. 6Step 6: While the chicken is marinating, pour about 3–4 cups neutral oil into a heavy-bottomed pot (I like using the 2.75-QT Staub), until you have at least 1 to 1½ inches (2.5 to 3.8 cm) of oil. Heat it to 325ºF (160ºC) over medium-low heat so you have enough time to prep the chicken.
7. 7Step 7: Meanwhile, prepare separate piles of 2 Tbsp all-purpose flour (plain flour) and 2 Tbsp potato starch or cornstarch in a tray. Lightly coat a piece of marinated chicken in the flour and dust off the excess.
8. 8Step 8: Next, dredge it in the potato starch and shake off the excess. Place it in a separate tray. Continue with the remaining chicken pieces.
9. 9Step 9: Check that the oil temperature has reached 325ºF (160ºC). If you don't have an instant read thermometer, insert a wooden chopstick into the oil; you'll know it's hot enough if small bubbles start to appear around the tip. When it's ready, gently add 3 to 5 chicken pieces at a time to the hot oil. Do not overcrowd the pot. If you add too many pieces at once, the oil temperature will drop quickly, and the chicken will absorb too much oil.
10. 10Step 10: Deep-fry for 90 seconds, or until the chicken is a light golden color. Transfer to a wire rack to drain the excess oil. If the chicken browns too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat setting. Controlling the oil temperature at all times is very important for deep-frying.
11. 11Step 11: The residual heat will continue to cook the chicken as it rests. Continue to fry the remaining chicken pieces. Between batches, scoop up and discard the crumbs in the oil with a fine-mesh sieve. This keeps the oil clean and prevents it from becoming darker.
12. 12Step 12: Raise the oil temperature to 350ºF (180ºC). Place the first 3 to 5 pieces of rested chicken back into the oil and deep-fry for 45 seconds, or until the skin is golden brown and crispy. Transfer them to the wire rack to drain the excess oil. Continue frying the remaining chicken pieces.
13. 13Step 13: The left photo shows the chicken pieces after the first fry and the right photo shows them after the second fry. The chicken pieces on the right are slightly darker in color.
14. 14Step 14: Serve the chicken hot with lemon wedges and a dipping plate of Japanese Kewpie mayonnaise. You can also sprinkle shichimi togarashi (Japanese seven spice) on the mayo for a bit of spice, if desired.
15. 15Step 15: Let it cool completely and transfer to an airtight container. You can store it in the refrigerator for up to 3 days and in the freezer for up to a month.