Karaage

Step 1

Cut the 1.5 lb chicken thighs into 2-inch pieces. In a bowl, mix the chicken with 3 tbsp soy sauce, 2 tbsp mirin, and 2 minced garlic cloves. Let marinate for 15 minutes.

Step 2

While the chicken marinates, heat 2 cups vegetable oil in a deep pot to 350°F. The oil should shimmer but not smoke.

Step 3

Dredge the marinated chicken pieces in 0.5 cup potato starch, shaking off excess. Coat each piece evenly.

Step 4

Fry the chicken in batches, not crowding the pot, until golden brown and cooked through, about 6-8 minutes per batch. Drain on paper towels.

Step 5

In a skillet, wilt the 8 oz spinach over medium heat with a splash of water until just tender, about 2 minutes. Season with a pinch of salt.

Step 6

Serve the karaage over the spinach, drizzle with any remaining marinade (boiled first) or a simple sweet and sour sauce, and sprinkle with 1 tbsp sesame seeds.

Step 7

For a sweet and sour sauce, simmer 2 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp sugar until slightly thickened, about 3 minutes.