Karaage Crispy Japanese Fried Chicken

Cut boneless, skin-on chicken thighs into 3-4 cm bite-sized pieces. Pat them dry thoroughly with paper towels to ensure the marinade adheres well and the chicken crisps up nicely.

In a medium bowl, combine the soy sauce, sake, mirin, grated ginger, grated garlic, and sesame oil (if using). Add the chicken pieces and mix well to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to penetrate the chicken.

After marinating, remove the chicken from the refrigerator and drain any excess liquid. In a separate bowl, whisk the egg. Dip each marinated chicken piece into the beaten egg, then dredge it thoroughly in the potato starch, ensuring an even coating on all sides.

Heat the oil in a deep pot or Dutch oven to 160C (320F). Fry the chicken in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, until the chicken is lightly golden and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain.

Once all the chicken has been fried once, increase the oil temperature to 180C (350F). Return the chicken to the hot oil in batches and fry for an additional 1-2 minutes, until deeply golden brown and extra crispy. This double-frying technique ensures maximum crunch.

Remove the crispy Karaage from the oil and drain on a wire rack. Serve piping hot with fresh lemon wedges for a bright finish and a side of Japanese mayonnaise for dipping. Enjoy this classic Japanese comfort food!