Tori Karaage (Japanese Fried Chicken)

In a large bowl, combine the chicken and marinade ingredients - chicken, soy sauce, sake, sesame oil, chicken bouillon, sugar, white pepper, minced garlic, and grated ginger. Massage the marinate into the chicken until it’s fully absorbed. Cover & marinate in the fridge for at least 30 minutes or up to overnight. Keep chicken cold in the fridge until the dredge is ready and you're ready to fry.

Prep the dredge by pouring potato starch onto a large plate. Drizzle 1 tablespoon of water at a time to the potato starch, using your fingers to mix and create crumbles in the starch. Repeat the process until you have crumbly nuggets throughout the dredge (photo example in blog post above).

To the marinated chicken, mix in an egg and all purpose flour until well combined.

Add a few pieces of chicken to the dredge at a time, pressing or scrunching the potato starch & its crumbles into the chicken so it really sticks. Repeat for remaining chicken & let chicken rest for 10-15 minutes - this will help the starch better stick to the chicken instead of falling off when cooking!

In a medium-sized pot, heat enough oil to deep fry on medium-high heat. You’ll know it’s hot enough if you stick a wooden chopstick or spoon in the oil & it starts to sizzle. Add chicken in the oil, working in batches to avoid overcrowding. Best practice is you should be able to see the bottom of the pot. Gently stir the chicken so they don’t get stuck together while cooking. Cook for about 3 minutes, or until chicken is golden brown and oil is producing small bubbles instead of large violent bubbles lol. Remove and drain on a wire rack or paper towel-lined plate. Turn off heat & let chicken rest for 15-20 minutes.

Optional: In the meantime, stir together japanese mayo, garlic powder, and lemon juice in a small saucer. Cover & set aside in the fridge.

Re-heat the pot of oil on medium-high, then once hot, add chicken back in batches. Again, don’t overcrowd otherwise your chicken won’t get to maximum crispiness! Cook for 1-2 minutes, or until a slightly darker brown & only small bubbles are showing in the oil. Remove, drain on a wire rack or paper towel-lined plate. Cool for a few minutes before enjoying with lemon wedges or karaage sauce. Enjoy!