Karaage (Japanese Fried Chicken)

Ingredients

Chicken thighs

500g, boneless, cut into bite-sized pieces

Soy sauce

2 tablespoons

Sake

2 tablespoons

Ginger

1 inch, grated

Garlic

2 cloves, minced

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

All-purpose flour

1/4 cup

Cornstarch

1/4 cup

Vegetable oil

for frying

Lemon wedges

for serving

Instructions

1. In a large bowl, combine the soy sauce, sake, grated ginger, minced garlic, salt, and black pepper to create the marinade.
2. Add the bite-sized chicken pieces to the marinade ensuring all pieces are well coated. Allow them to marinate for at least 15 minutes, or for a richer flavor, overnight in the refrigerator.
3. In a separate bowl, combine the all-purpose flour and cornstarch to make the coating for the chicken.
4. Heat the vegetable oil in a deep frying pan or pot over medium-high heat.
5. Coat the marinated chicken pieces in the flour mixture, ensuring to shake off any excess.
6. Carefully place the coated chicken pieces into the hot oil. Fry them until they reach a golden brown color and are crispy, about 5-7 minutes. Avoid overcrowding the pan to maintain the oil temperature.
7. Remove the fried chicken pieces from the oil using a slotted spoon and drain them on a paper towel-lined plate to remove any excess oil.
8. Serve the karaage hot, accompanied by lemon wedges. Squeeze the lemon juice over the chicken just before eating for a burst of tangy flavor.