日式炸雞（唐揚雞）Karaage (Japanese Fried Chicken)

Prep 15 min·Cook 15 min·Rest 30 min

1. 1You're here
   Step 1.

   Cut the chicken into 4–5 cm pieces (about 40 g each), keeping the skin on.

   500 g Boneless chicken thighs, skin on

   Knife work
2. 2
   Step 2.

   Mix with the soy, sake, ginger, garlic and sugar, massaging for a minute. Marinate in the fridge for 30 minutes (up to 4 hours).

   500 g Boneless chicken thighs, skin on2 tbsp Japanese soy sauce1 tbsp Sake2 tsp Ginger, grated1 clove Garlic, grated½ tsp Sugar

   30 minMarinate
3. 3
   Step 3.

   Heat the oil in a deep pan to 170°C. Mix the potato starch and flour, then drain the chicken and toss each piece in it, squeezing gently so it sticks in rough clumps.

   1 l Oil for deep-frying50 g Potato starch1 tbsp Plain flour500 g Boneless chicken thighs, skin on

4. 4
   Step 4.

   Fry in two batches for 3 minutes until pale golden. Lift onto a rack and rest for 4 minutes; the chicken keeps cooking inside.

   500 g Boneless chicken thighs, skin on1 l Oil for deep-frying

   3 minDeep-fry
5. 5
   Step 5.

   Heat the oil to 190°C and fry all the chicken again for 40–60 seconds until deep golden and very crisp (75°C inside).

   500 g Boneless chicken thighs, skin on1 l Oil for deep-frying

   Deep-fry

   Wok-chan's tip鑊仔貼士

   The double fry drives out moisture from the crust so it stays crunchy for longer.
6. 6
   Step 6.

   Drain and serve hot with lemon wedges and Japanese mayonnaise.

   500 g Boneless chicken thighs, skin on3 Lemon wedges2 tbsp Japanese mayonnaise