Japanese Fried Chicken Thighs (Karaage)

READY IN: 55mins


  • 3tablespoonssoy sauce
  • 2tablespoonssake
  • 1tablespoon grated ginger
  • 2garlic cloves, minced
  • 34 teaspoonsugar
  • 12 teaspoonsalt
  • 1 12 lbsboneless skinless chicken thighs
  • 1 12 cupscornstarch
  • 1quartvegetable oil, for frying
  • lemon wedge, for serving

  • Cut chicken thighs crosswise into1- 1 1/2 inch wide strips.
  • Combine soy sauce, sake, ginger, garlic, sugar, and salt in zip-top bag. Add chicken and toss to combine. Let sit at room temperature for 30 minutes.
  • While chicken marinates, line rimmed baking sheet with parchment paper. Set wire rack in second baking sheet and line with tripe layer of paper towels. Place cornstarch in bowl.
  • Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back, but leaving any garlic or ginger bits on the chicken. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet. Reserve marinade.
  • Heat oil in Dutch oven over medium-high heat to 325 degrees. While oil heats, check chicken for dry white patches of cornstarch. Dip back of a spoon into reserved marinade and gently press into dry spots to lightly moisten.
  • Using tongs, add half the chicken, one piece at a time, to oil in a single layer. Cook, adjusting heat if necessary, to maintain oil temperature between 300 and 325 degrees, until chicken is golden brown, 3 – 5 minutes. (There is no need to take the temperature of the chicken; it will be cooked through by the time it is golden brown and crispy.).
  • Using skimmer or slotted spoon, transfer chicken pieces to paper towel-lined rack. Return oil to 325 and repeat with remaining chicken.
  • Serve with lemon wedges.
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