Japanese Style Fried Chicken (Karaage)

Total Time: 30 minutes

Ingredients:

• 1 lb boneless skinless chicken thighs cut into 1 inch chunks
• 2 Tbsp soy sauce
• 2 tsp grated fresh ginger
• 2 Tbsp Mirin or Japanese sake (or any rice wine or dry sherry)
• 1/4 cup corn or potato starch
• 1/4 cup all purpose flour
• oil for frying
• lemon wedges

Steps:

1. In a plastic bag or in a bowl, add chicken, soy sauce, and ginger and toss until chicken is thoroughly coated in marinade. Refrigerate for at least 30 minutes and up to 8 hours.

 
2. Heat oil in a large pot or wok over high heat until it reaches 350F. Whisk cornstarch and flour in a bowl. Add cornstarch and flour mixture to chicken pieces until well coated.

 

 

 
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3. Carefully add chicken to oil one at a time, making sure not to crowd the pot. Cook in batches, stirring occasionally, for 5 to 7 minutes each batch. Drain on a paper towel.

 

 
4. Serve immediately, garnished with lemon slices and a side of powdered salt. Enjoy!