Karaage (Japanese Fried Chicken)

Ingredients

• Chicken thighs, boneless, skin-on 600 g
• Soy sauce 2 tbsp
• Sake 1 tbsp
• Fresh ginger, grated 1 tbsp (10 g)
• Garlic, grated 2 cloves (8 g)
• Sugar 1 tsp
• Potato starch (katakuriko) 50 g
• Vegetable oil, for deep-frying 1 l
• Lemon wedges 1 lemon, to serve

Instructions

1. 1

   Cut the chicken thighs into 4-5 cm pieces, leaving the skin on.

2. 2

   Mix the soy sauce, sake, ginger, garlic and sugar in a bowl, add the chicken, toss well and marinate in the fridge for 30 minutes.

3. 3

   Drain off any liquid that has not been absorbed, then coat each piece in potato starch and shake off the excess.

4. 4

   Heat the oil in a deep pot to 170C and fry the chicken in batches for 3-4 minutes, until pale golden; lift out onto a rack and rest for 4 minutes.

5. 5

   Raise the oil to 190C and fry the pieces again for 1 minute, until deep golden and crisp.

6. 6

   Drain on a rack or paper towels for a minute.

7. 7

   Serve hot with lemon wedges to squeeze over.