Karaage (Japanese Fried Chicken Thighs)

Serves 4 to 6

40 min

Boneless chicken thighs marinated in soy, sake, ginger and garlic, then double-coated in cornstarch and fried until golden and crispy.

prepLine rimmed baking sheet with parchment paper
prepSet wire rack in second rimmed baking sheet and line with triple layer of paper towels
prepPlace cornstarch in wide bowl
3 tablespoons soy sauce	Combine marinade, add chicken, rest 30 min	Coat chicken with cornstarch, arrange on sheet	Heat oil to 325°F / 163°C, moisten dry spots	Fry chicken in batches 4–5 min per batch until golden	Serve with lemon wedges
2 tablespoons sake
1 tablespoon grated fresh ginger
2 garlic cloves, minced
3/4 teaspoon sugar
1/8 teaspoon table salt
680 g boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 1½-inch-wide strips
150 g cornstarch
1 quart / 950 ml vegetable oil, for frying
Lemon wedges

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