Japanese Chicken Karaage

Chicken Karaage Recipe
Ingredients:
- 2 lbs of boneless chicken thighs, cut into bite-sized pieces
- 3 tbsp of soy sauce
- 2 tbsp of sake
- 1 tsp of grated ginger
- 2 tsp of sugar
- 2 cloves of garlic, minced
- 1 tsp of sesame oil
- Starch/Flour for coating (Potato starch is highly recommended)

Procedure:
Step 1. Prepare chicken by cutting into bite-sized pieces, and set aside in a bowl.
Step 2. Add the soy sauce, sake, grated ginger, sugar, minced garlic, and sesame oil to the chicken, and mix together until well combined. Allow to marinate for at least 15 minutes, but overnight is good as well. Marinate to your preference. In the video, I marinated my chicken for 45 minutes, and it was pretty flavorful.
Step 3. Following marination, dredge each of the chicken pieces in your flour or starch, making sure to remove any excess flour/starch. My preference is potato starch as it gives the chicken a light but crispy breading. If you can't find potato starch, cornstarch is a good substitute, but feel free to use AP flour instead.
Step 4. Heat up your oil. We are going to do a double-fry procedure to cook the chicken and ensure a crispy outside.
Step 5. For the first fry, fry your chicken for about 90 seconds on each side or until the chicken is a light golden color. Remove from oil, place onto a paper towel-lined bowl, and allow the chicken to rest. Do this in batches with the rest of the chicken pieces.
Step 6. For the second fry, refry the chicken for another 40 seconds on each side or until the chicken is a slightly darker golden brown color. Remove from oil, and set onto a metal rack. Again, do this in batches with the rest of the chicken.
Step 7. That's all! Karaage is best when served ASAP and hot. It's typically served with lemon and Japanese mayo, but feel free to accompany it with any condiment or sauce of your choosing. Enjoy!