Karaage Chicken

Instructions

1. 1

   Pat the chicken pieces dry with paper towels, removing excess moisture that would prevent crisping.

2. 2

   In a medium bowl, combine soy sauce, mirin, sake, grated ginger, minced garlic, grated onion, white pepper, and salt. Stir until the mirin and salt dissolve completely.

3. 3

   Add the chicken pieces to the marinade and toss well to coat evenly. Cover and refrigerate for 30 minutes to 2 hours, allowing the flavors to penetrate the meat.

4. 4

   Remove the chicken from refrigeration 10 minutes before frying. In a shallow bowl, whisk together flour, potato starch, and cornstarch.

5. 5

   Heat the oil in a heavy pot or deep fryer to 320 degrees Fahrenheit (160 degrees Celsius). Test the temperature with a thermometer or by dropping a small piece of bread—it should brown slowly.

6. 6

   Working in batches to avoid overcrowding, transfer chicken pieces one at a time to the flour mixture, coating lightly but completely. Shake off excess flour and carefully place each piece into the oil.

7. 7

   Fry for 6 to 7 minutes until the exterior turns golden brown and a meat thermometer inserted into the thickest piece reads 165 degrees Fahrenheit (74 degrees Celsius).

8. 8

   Remove the chicken with a slotted spoon and drain on a wire rack set over paper towels. Do not stack immediately, as this traps steam.

9. 9

   Increase oil temperature to 350 degrees Fahrenheit (175 degrees Celsius) for a second fry of 1 to 2 minutes, which creates extra crispness.

10. 10

    Serve immediately with lemon wedges and Japanese mayonnaise if desired, while the exterior remains crackling and the interior stays tender.