Chicken Karaage or Japanese Fried Chicken
Ingredients
2 tablespoons soy sauce
2 tablespoons sake or mirin
1 teaspoon sesame oil
1 teaspoon peeled minced fresh ginger
1 teaspoon sugar
1/4 teaspoon kosher salt
1 pound boneless skinless chicken thighs, cut into 2-inch pieces
1/2 teaspoon freshly ground black pepper
Oil for frying
1/2 cup potato starch or cornstarch
Directions
In a medium bowl, stir together the soy sauce,sake, sesame oil, ginger, sugar, salt, and pepper. Add the chicken and stir to coat well. Refrigerate for at least 30 minutes.
Fill a saucepan with 2 to 3 inches of oil and heat over high heat until you can see it shimmering.
Remove the chicken pieces from the marinade and discard the marinade.
In a bowl, dredge the chicken pieces in the potato starch until they are well coated.
Drop the chicken pieces into the hot oil and cook, turning once or twice, until they are golden brown, 3 minutes.
Remove the chicken using a slotted spoon and drain on paper towels.
