Chicken Karaage Recipe (with Video)

Preparation of Chicken
1. Cut each chicken thigh into 4 even pieces.
2. Add to a mixing bowl with the rest of the marinade: grated garlic & ginger, salt, yuzu, mirin, soy sauce, sesame oil, sugar, cayenne powder, egg, and potato starch.
3. Mix until well incorporated.
4. Let marinate for as long as your heart desires, but remove from the fridge 30-60 minutes before frying.
Coating and Frying
1. When it’s time to fry, pour some potato starch into another dish and season with some salt.
2. Coat each piece of chicken in potato starch and squeeze it to ensure the coating adheres.
3. Fry in neutral oil of choice–325ºF for 90 seconds, pull out and let sit for 10 minutes.
4. At this point, you can let the chicken sit in the fridge for as long as you want until the second fry.
5. For the second fry, we want 375ºF for 60 seconds.
6. Immediately toss with the dry seasoning so that it sticks to the chicken.
Mixing of Ingredients
1. Mix the above ingredients in a bowl until incorporated.