Crispy Japanese Fried Chicken Karaage with Lemon

By Sprig Originals ✓ · cooked up in Sprig

Boneless chicken thighs marinated in soy, sake, ginger and garlic, tossed in potato starch and fried twice so the crust shatters and the meat stays juicy. It's the Japanese pub classic, and it's genuinely a weeknight job: 15 minutes of marinating while the oil heats, then two quick fries. Serve piled in a bowl with lemon wedges and a swipe of sriracha mayo.

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 3 tbsp soy sauce
• 2 tbsp sake (or dry sherry)
• 1 tbsp finely grated fresh ginger
• 3 cloves garlic, grated
• 1 tsp sugar

• 3/4 cup potato starch (or cornstarch)
• 6 cups neutral oil, such as canola or vegetable
• 1 lemon, cut into wedges
• 1/3 cup mayonnaise
• 2 tsp sriracha

Instructions

1. Cut the chicken thighs into rough 1.5-inch pieces, keeping any fat attached. Toss in a bowl with the soy sauce, sake, ginger, garlic and sugar until every piece is coated. Leave at room temperature for 15 minutes (or up to 4 hours in the fridge) while you set up to fry.
2. Pour the oil into a heavy pot at least 5 inches deep, filling it no more than one-third full so it cannot boil over. Clip on a thermometer and heat over medium to 325°F (165°C). Safety: keep the pot on a back burner with the handle turned in, keep water and wet utensils well away from the oil, never leave it unattended, and keep a metal lid within reach to smother a flare-up — never use water on an oil fire. Set a wire rack over a baking sheet nearby.
3. Stir the mayonnaise and sriracha together in a small bowl and set aside. Lift the chicken from the marinade a few pieces at a time, letting excess drip off, and toss thoroughly in the potato starch until every surface is dry and chalky white. Press the starch on and shake off the loose excess.
4. Fry in 3 batches to keep the oil hot: lower the pieces in one at a time and fry at 325°F (165°C) for 4 minutes, turning once, until pale golden and just cooked through. Move to the rack. Let the oil come back up to temperature between batches.
5. Rest all the chicken on the rack for 5 minutes — this lets the crust dry and the heat carry to the center.
6. Raise the oil to 375°F (190°C). Return the chicken in batches and fry a second time for 60 to 90 seconds, until deep golden and audibly crisp. Drain on the rack and sprinkle lightly with salt while hot.
7. Pile into a bowl and serve immediately with lemon wedges to squeeze over and the sriracha mayo for dipping. Cool the oil completely before straining and storing or discarding it.

Chef's tips

Nutrition (per serving, estimated)

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