Chicken Karaage (Japanese Fried Chicken)

• 500 g boneless skin-on chicken thighs, cut into bite-size pieces
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 clove garlic, grated
• 1 tsp grated ginger
• 1/2 cup potato starch (katakuriko)
• 3 cups oil for frying

Instructions

1. 1

   In a bowl, mix chicken with soy sauce, sake, garlic, and ginger. Marinate for at least 20 minutes.

2. 2

   Heat oil to 340°F (170°C).

3. 3

   Lightly coat marinated chicken in potato starch, shaking off excess.

4. 4

   Fry chicken in batches for 3-4 minutes until light gold. Be careful not to overcrowd the pan.

5. 5

   Remove and let rest on a rack for 3 minutes. Increase oil heat to 375°F (190°C).

6. 6

   Fry chicken again for 1 minute until deep golden and crispy. Drain and serve.