Japanese Karaage

Ingredients

• •2 lbs chicken thighs, cut into bite-sized pieces
• •1/4 cup soy sauce
• •2 tablespoons mirin
• •1 tablespoon fresh ginger, minced
• •3 cloves garlic, minced
• •1 teaspoon sesame oil
• •1/2 cup all-purpose flour
• •1/4 cup cornstarch
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •2 cups vegetable oil for frying

Directions

1. 1Mix soy sauce, mirin, ginger, garlic, and sesame oil in a bowl, then add chicken pieces and marinate for at least 15 minutes.
2. 2Combine flour, cornstarch, salt, and pepper in a shallow dish.
3. 3Heat oil to 350°F in a deep skillet or pot.
4. 4Working in batches, coat marinated chicken pieces in the flour mixture, shaking off excess.
5. 5Fry coated chicken for 4-5 minutes until golden brown and crispy, turning occasionally.
6. 6Drain on paper towels and serve hot with lemon wedges and steamed rice.

💡 Karaage coating works best on drained marinated chicken; too much soy mixture turns starch into paste and prevents a brittle crust.

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