Chicken Karaage (Japanese Fried Chicken)

Ingredients

• 600 g chicken thigh, boneless with the skin on
• 2 tbsp soy sauce
• 2 tbsp sake
• 1 tbsp mirin
• 15 g fresh ginger, finely grated
• 2 garlic, crushed
• 1 tsp sesame oil
• ½ tsp salt
• ½ tsp black pepper
• 1 egg
• 60 g cornstarch
• 30 g wheat flour
• 8 dl vegetable oil, for frying
• 1 lemon, cut into wedges
• 3 tbsp mayonnaise

Method

1. 1.

   Cut and marinate the chicken — Cut the chicken thigh into rough 4 cm pieces, leaving the skin on — it is what fries into the lacy, crisp edges. Whisk the soy sauce, sake, mirin, grated ginger, garlic, sesame oil, salt and pepper in a bowl, add the chicken and rub the marinade into every piece.

2. 2.

   Let the marinade soak in — Cover the bowl and marinate for 30 minutes at cool room temperature, turning the pieces once halfway through.

3. 3.

   Prepare the starch coating — Crack the egg straight into the chicken and mix until every piece is slick — that film is what makes the starch cling. Stir the cornstarch and flour together on a wide plate.

4. 4.

   Fry gently the first time — Pour the oil into a heavy pan to a depth of 5 cm and bring it to 160°C. Roll each piece in the starch, press it on, shake off the excess and fry in batches of six or seven for 3-4 minutes, until pale gold and just cooked through; lift onto a wire rack.

5. 5.

   Rest while the oil heats — Rest the chicken on the rack for 5 minutes while you bring the oil up to 190°C. The pause lets the inside finish cooking and pushes moisture out of the crust.

6. 6.

   Crisp in a second fry — Slide the pieces back into the hot oil for 60-90 seconds, until deep amber and audibly crackling. Drain on the rack and season with a small pinch of salt while the crust is still glistening.

7. 7.

   Serve with lemon and mayo — Pile into a warm bowl and serve straight away with lemon wedges to squeeze over and a small dish of mayonnaise for dipping.