Double-Fried Chicken Karaage with Lemon Mayo

By Sprig Originals ✓ · cooked up in Sprig

Japanese fried chicken the way izakayas do it: bite-size thigh pieces marinated in soy, sake, ginger and garlic, coated in potato starch, then fried twice so the crust shatters and stays crisp all the way to the table. A squeeze of lemon and a bowl of lemony mayo for dipping is all it needs.

Ingredients

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

• 3/4 cup potato starch (or cornstarch)
• 1/2 tsp kosher salt
• 6 cups neutral oil, such as canola or sunflower, for frying

• 1/2 cup mayonnaise
• 1 whole lemon, half juiced and half cut into wedges

Instructions

1. In a bowl, stir the soy sauce, sake, grated ginger, garlic and sugar together, add the chicken pieces and toss to coat. Cover and marinate 30 minutes at room temperature, or up to 8 hours in the fridge.
2. Stir the mayonnaise with 2 teaspoons of the lemon juice and a pinch of salt; refrigerate until serving. Set a wire rack over a baking sheet next to the stove.
3. Pour the oil into a deep, heavy pot so it comes no more than one-third of the way up the sides (you need at least 3 inches of clear space above the oil). Clip on a thermometer and heat over medium to 325°F. Safety note: never leave hot oil unattended, keep water, children and long sleeves away from the pot, and if the oil ever smokes or catches, slide on the lid and turn off the heat — never use water.
4. Mix the potato starch and salt in a shallow dish. Lift the chicken from the marinade a few pieces at a time, letting excess drip off, then press each piece firmly into the starch so it is fully coated and shake off the surplus.
5. Fry in batches of 6 to 8 pieces for 3 to 4 minutes at 325°F, turning once, until pale golden and cooked through. Do not crowd the pot; keep the oil between 315°F and 330°F. Drain on the rack and repeat with the remaining chicken.
6. Raise the oil to 375°F. Return the chicken to the pot 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.
7. Pile the karaage on a platter with the lemon wedges and the lemon mayo alongside, and serve immediately while the crust is at its crispest. Cool the oil completely before straining and storing or discarding it.

Chef's tips

Nutrition (per serving, estimated)

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