Japanese Fried Chicken (Karaage)

Name: Japanese Fried Chicken (Karaage)
Cook time: 1 min
Total time: 1 min
Ingredients: 3 -ounce chunk unpeeled fresh ginger, coarsely grated; 1/4 cup sake; 1/4 cup tamari; 1 tablespoon grated lemon zest (1 to 2 lemons); 2 pounds boneless, skinless chicken thighs, each trimmed and cut into thirds; 227 grams (2 cups) cornstarch; 1 tablespoon shichimi togarashi (Japanese rice seasoning); 1 teaspoon ground black pepper; 2 quarts peanut or vegetable oil

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Cook Time: 1 hours, 45 minutes

Total: 1 hours, 45 minutes

Servings: 4

Ingredients

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3 -ounce chunk unpeeled fresh ginger, coarsely grated1/4 cup sake1/4 cup tamari1 tablespoon grated lemon zest (1 to 2 lemons)2 pounds boneless, skinless chicken thighs, each trimmed and cut into thirds227 grams (2 cups) cornstarch1 tablespoon shichimi togarashi (Japanese rice seasoning)1 teaspoon ground black pepper2 quarts peanut or vegetable oil

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Instructions

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Step 1

To make the chicken, gather the ginger in your hands and squeeze as much juice as possible into a large bowl. Add the ginger solids to the bowl and stir in the sake, tamari and lemon zest. Add the chicken and stir to coat. Refrigerate for at least 30 minutes or up to 1 hour.

Step 2

Set a wire rack in a rimmed baking sheet. In a large bowl, combine the cornstarch, shichimi togarashi and pepper. Working 1 piece at a time, remove the chicken from the marinade, letting excess drip off, then dredge in the cornstarch mixture, pressing evenly to adhere on all sides. Transfer to the rack and refrigerate, uncovered, for at least 30 minutes and up to 1 hour.

Step 3

In a 7-quart Dutch oven, heat the oil to 375ºF. Add a third of the chicken to the hot oil and fry, stirring to prevent sticking, until the chicken is deep golden brown, 5 to 7 minutes. Transfer the chicken to a clean wire rack, return the oil to 375ºF and repeat twice with the remaining chicken. Serve with our tamari dipping sauce.