Japanese Fried Chicken Thighs (Karaage)
Why This Recipe Works
Our version of this Japanese classic started with boneless, skinless chicken thighs, which eliminated the need to debone the meat at home. Cutting the chicken into narrow strips instead of small chunks created fewer pieces to handle. Briefly marinating the meat in a mixture of soy sauce, sake, ginger, and garlic (seasoned with a little salt and sugar) imbued the chicken with deeply savory, aromatic flavor. Dredging the chicken in cornstarch—instead of traditional potato starch—made for a less sticky coating. Shaking off the excess starch and letting the dredged pieces rest while the oil heated gave the starch time to hydrate. Dabbing any dry patches with reserved marinade prevented dustiness.