Thunder Crunch Karaage
Bite-sized morsels of chicken thigh marinated in a ginger-garlic soy bath, dusted in a whisper-thin potato starch coating, and double-fried to an audibly crunchy, shatteringly crisp shell while remaining impossibly juicy inside. Served with a squeeze of fresh lemon, this is the fried chicken that puts all others on notice.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon fresh ginger, grated
+ 9 more ingredients
Instructions
Cut the chicken thighs into roughly 1.5-inch bite-sized pieces. Keep the pieces slightly irregular for maximum crunchy surface area.
Combine the soy sauce, sake, grated ginger, grated garlic, sesame oil, and white pepper in a bowl. Add the chicken pieces and toss to coat evenly. Marinate for at least 15 minutes, or up to overnight in the refrigerator.
Remove the chicken from the marinade, shaking off excess liquid. Toss each piece in potato starch, ensuring a thin, even coating. Let the coated pieces rest on a wire rack for 5 minutes so the starch adheres.
Heat the vegetable oil in a deep pot or Dutch oven to 325 degrees F. Fry the chicken in batches, without crowding, for 3 to 4 minutes until the pieces are pale gold and just cooked through. Remove to a wire rack and let rest for 3 minutes.
Increase the oil temperature to 375 degrees F. Return all the chicken to the oil for a second fry of 1 to 2 minutes until deeply golden, crackling, and crispy.
Drain on a wire rack. Serve immediately on a bed of shredded cabbage with lemon wedges, Kewpie mayo, and a dusting of shichimi togarashi if desired.
Nutrition Estimate
Per serving • Estimated by Blinner AI