Karaage Crispy Japanese Fried Chicken

Cut chicken thighs into bite-sized pieces, about 4-5 cm. In a large bowl, combine soy sauce, sake, mirin, grated ginger, grated garlic, and sesame oil. Add the chicken pieces, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 1-2 hours for deeper flavor.

After marinating, crack the egg into the bowl with the chicken and mix well to combine. In a separate shallow dish or bowl, place the potato starch. If using a mix of potato starch and flour, combine them now.

Take each marinated chicken piece and dredge it thoroughly in the potato starch, pressing gently to ensure an even and generous coating. Shake off any excess starch. Place the coated chicken on a wire rack or plate, ensuring pieces do not touch to prevent sticking.

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 5-7 cm. Heat the oil over medium-high heat to 170°C (340°F). Use a kitchen thermometer to monitor the temperature accurately. If you dont have a thermometer, a small piece of starch coated chicken should sizzle gently when dropped in.

Carefully add a few pieces of coated chicken to the hot oil, ensuring not to overcrowd the pot. Fry for about 2-3 minutes until the chicken turns light golden brown and is cooked through. Remove the chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken.

Increase the oil temperature to 180°C (350°F). Return the chicken pieces to the hotter oil in batches. Fry for another 1-2 minutes until they are deep golden brown and exceptionally crispy. This double-frying technique is key for achieving the signature Karaage crunch.

Remove the crispy Karaage from the oil and place it back on the wire rack to drain. Serve immediately with fresh lemon wedges on the side. Enjoy this classic Japanese fried chicken as an appetizer, side dish, or part of a bento box.