Japanese Fried Chicken Thighs (Karaage) for Two
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. Briefl... Read More
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
We prefer a rasp-style grater for grating the ginger. Do not substitute chicken breasts; they will dry out during frying. There's no need to take the temperature of the chicken; it will be cooked through by the time it is golden brown and crispy. Leftover frying oil may be cooled, strained, and saved for later use.
Total time: 50 minutes, plus 30 minutes resting
Combine soy sauce, sake, ginger, garlic, sugar, and salt in medium bowl. Add chicken and toss to combine. Let sit at room temperature for 30 minutes. While chicken is marinating, line rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line rack with triple layer of paper towels. Place cornstarch in wide bowl.
Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet. Reserve marinade.
Heat oil in large Dutch oven over medium-high heat to 325 degrees. While oil heats, check chicken for white patches of dry cornstarch. Dip back of spoon in reserved marinade and gently press onto dry spots to lightly moisten.
Using tongs, add chicken, 1 piece at a time, to oil in single layer. Cook, adjusting burner, if necessary, to maintain temperature between 300 to 325 degrees, until chicken is golden brown and crispy, 4 to 5 minutes. Using spider skimmer or slotted spoon, transfer chicken to paper towel-lined rack. Serve with lemon wedges.