Extra-Crispy Basic Karaage with a Simple Twist

Name: Extra-Crispy Basic Karaage with a Simple Twist
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 boneless, skin-on chicken thigh (about 8 oz / 225 grams); 4 tablespoons potato starch (about 32 grams); 1 tablespoon sake (about 15 ml); 1 1/2 tablespoons soy sauce (about 22 ml); 1 tablespoon mirin (about 15 ml); 1 tablespoon sesame oil (about 15 ml); 1 1/2 teaspoons grated garlic (from tube or fresh, about 4 cm); 1 1/2 teaspoons grated ginger (from tube or fresh, about 4 cm)

hanapon★ @cook_40186014

Easy to make, full of flavor, and super crispy! With just a few simple tricks, you can enjoy delicious, crispy karaage at home without having to buy it from a restaurant.
Recipe background:
I love karaage. After many failed attempts and lots of experimenting with different seasonings, I finally perfected this recipe! It's a big hit in our house (≧∇≦).

hanapon★ @cook_40186014

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Ingredients

Serves 2 servings

1boneless, skin-on chicken thigh (about 8 oz / 225 grams)
4 tablespoonspotato starch (about 32 grams)
For the marinade:
1 tablespoonsake (about 15 ml)
1 1/2 tablespoonssoy sauce (about 22 ml)
1 tablespoonmirin (about 15 ml)
1 tablespoonsesame oil (about 15 ml)
1 1/2 teaspoonsgrated garlic (from tube or fresh, about 4 cm)
1 1/2 teaspoonsgrated ginger (from tube or fresh, about 4 cm)

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Steps

1

Trim the chicken. Use a knife to remove any excess fat, blood, cartilage, or tendons.
2

Place the chicken skin-side up and cut into bite-sized pieces. Pat the chicken dry with paper towels to remove any moisture.
3

In a bowl, combine the sake, soy sauce, mirin, garlic, ginger, and sesame oil. Add the chicken and mix well to coat.
4

Cover and marinate in the refrigerator for about 30 minutes.
5

Put 3 tablespoons of potato starch (about 24 grams) into a plastic bag. Using chopsticks or tongs, transfer only the chicken pieces into the bag. Seal the bag and shake to coat the chicken evenly.
6

Add the remaining 1 tablespoon of potato starch (about 8 grams) to the bag and shake again to coat. (If the coating looks thin, add a little more starch.) Let the coated chicken rest in the freezer for 10 minutes.
7

Heat oil for frying. When a bit of coating dropped in sinks to the bottom and then floats to the top (about 320°F / 160°C), add the chicken pieces to the oil.
8

Fry over low heat for about 3 minutes, then increase the heat and fry for another 2 minutes until crispy. Check for crispiness, and when done, remove and drain well on paper towels.
9

Arrange the chicken on a plate, stacking the pieces. Serve and enjoy!