Karaage (Japanese Fried Chicken) Recipe

Cut 500 g boneless skin on chicken thighs into bite sized pieces (about 2-3 cm), pat very dry with paper towel, trim big bits of fat, set aside.

Make the marinade: mix 2 tbsp soy sauce, 2 tbsp sake, 1 tbsp mirin, 1 tsp granulated sugar, 1 tsp grated fresh ginger, 1 clove garlic minced or grated and 1 tsp sesame oil (optional). Stir till sugar mostly dissolves.

Toss the chicken in the marinade so every piece is coated, cover and chill for 15 to 30 minutes. Dont marinate for hours or it gets too salty.

Meanwhile mix the coating: 2 tbsp all purpose flour + 1/2 cup potato starch (or cornstarch) in a shallow bowl. When chicken is ready let excess marinade drip off then lightly toss pieces in the flour/starch mix, press to help it stick, shake off extra.

Heat about 1 litre vegetable oil in a deep pot to 170 C (use a thermometer). If you have no thermometer drop a small piece in and look for steady small bubbles, not a roaring boil.

Fry the chicken in batches at 160-170 C for 4 to 5 minutes until cooked through but not dark. Dont overcrowd the pot, work in small batches so oil temp stays steady.

Drain briefly on a wire rack or paper towel, then raise oil temp to 190-195 C and return pieces for a quick second fry 30 to 60 seconds until deep golden and ultra crispy. This double fry gives the best crunch.

Drain on a rack, sprinkle a little salt while hot and serve right away with lemon wedges (optional). Tip: if you need to hold them, keep in a single layer in a 100 C oven for a short time, but best eaten immediately.