Karaage Crispy Japanese Fried Chicken

Cut chicken thighs into bite-sized pieces, about 3-4 cm. Pat them very dry with paper towels to ensure a crispy result. This removes excess moisture.

In a large bowl, combine soy sauce, sake, mirin, grated ginger, grated garlic, and sesame oil. Add the chicken pieces and mix well to coat. Cover and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow flavors to penetrate.

In a separate bowl, whisk the egg. Add the marinated chicken to the egg and mix until well coated. In another shallow dish, combine potato starch and all-purpose flour.

Take each chicken piece and dredge it thoroughly in the potato starch and flour mixture, ensuring it is completely covered. Shake off any excess coating. Repeat for all chicken pieces.

Heat frying oil in a deep pot or Dutch oven to 160C (320F). Carefully add chicken pieces in batches, making sure not to overcrowd the pot. Fry for 3-4 minutes until lightly golden and cooked through. Remove and drain on a wire rack.

Increase the oil temperature to 180C (350F). Return the chicken to the hot oil in batches and fry for another 1-2 minutes until deeply golden brown and extra crispy. This double-frying technique is key for ultimate crispness.

Remove the crispy Karaage from the oil and drain on a wire rack lined with paper towels to absorb excess oil. Serve immediately with lemon wedges and a side of Japanese mayonnaise.