Japanese Karaage Fried Chicken

Step 1

Pat the chicken thighs dry with paper towels by laying them flat on the board and pressing firmly until no moisture appears on the surface.

Step 2

Cut each thigh crosswise into 1.5-inch chunks — pieces about the size of a golf ball, holding the meat steady and slicing straight down through the flesh.

Step 3

Combine the soy sauce, minced ginger, and minced garlic in a medium bowl and stir with a fork until uniform.

Step 4

Add the chicken chunks to the marinade and stir until every piece is coated, about 30 seconds.

Step 5

Let the chicken sit in the marinade for 5 minutes so the flavors soak in.

Step 6

Pour the potato starch into a shallow bowl or plate.

Step 7

Working with one piece at a time, lift a chicken chunk from the marinade with your fingers or tongs, let excess liquid drip back into the bowl for 2 seconds, then press it into the potato starch until all sides are coated.

Step 8

Place each coated piece on a clean plate as you coat them, leaving space between pieces so they do not touch.

Step 9

Pour the neutral oil into a heavy-bottomed pot or large Dutch oven until it reaches 2 inches up the side, then set the heat to medium-high and wait 6–7 minutes until the oil shimmers and a wooden spoon handle dipped in briefly produces steady, vigorous bubbles.

Step 10

Carefully add half of the coated chicken pieces to the hot oil one at a time, dropping each piece away from your body to avoid splashing, and listen for a loud sizzle as each piece enters.

Step 11

Fry without moving the chicken for 3 minutes, watching for the exterior to turn the color of light caramel, then use a slotted spoon to stir and flip each piece.

Step 12

Continue frying for another 2 minutes until all sides are deep golden brown and a fork inserted into the thickest piece shows no pink inside, then remove to a paper-towel-lined plate.

Step 13

Allow the oil to return to its shimmering state, about 2 minutes, then repeat steps 10–12 with the remaining chicken pieces.

Step 14

Divide the fried chicken between two plates or bowls and serve immediately while still warm and crispy, with lemon wedges on the side if desired.