Chicken karaage is a delightfully crunchy dish with succulent boneless chicken thighs, bursting with flavor and a crispy exterior, served with various fresh sides.
1 : In a mixing bowl, combine grated garlic, ginger, sake, soy sauce, white pepper, cayenne pepper (if using), and salt. Mix well, cover, and let it marinate in the fridge for at least 30 minutes.
2 : Place potato starch in a separate bowl and coat the marinated chicken with it.
3 : Heat oil to 350°F. Carefully add the chicken in small batches and fry for 3-4 minutes until they turn slightly brown.
4 : Transfer the chicken onto a cooling rack and allow the oil temperature to reach back to 350°F. Return the chicken to the oil and fry for an additional 1-2 minutes until they turn golden brown.
5 : Serve the crispy chicken with shredded cabbage or lettuce, sliced cucumber, lemon wedges, and a side of Kewpie mayonnaise dipping sauce.
