Chicken Karaage (Japanese Fried Chicken)

Recipe View In a spacious bowl, whisk together the soy sauce, sake, and grated ginger. Introduce the chicken pieces, ensuring each is generously coated in the savory marinade. Cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for a minimum of 30 minutes to allow the flavors to fully penetrate. (30 minutes)

Recipe View Preheat the vegetable oil in a deep-fryer or a large, heavy-bottomed saucepan to a precise temperature of 350 degrees F (175 degrees C). Maintaining this temperature is crucial for achieving the perfect crispy exterior. (5 minutes)

Recipe View Transfer the cornstarch into a large resealable plastic bag. Gently add the marinated chicken pieces. Seal the bag securely, ensuring minimal air remains inside, and toss the bag vigorously until each piece of chicken is uniformly coated with a delicate layer of cornstarch. (2 minutes)

Recipe View Carefully lower the chicken pieces into the preheated oil in manageable batches, ensuring not to overcrowd the fryer. Fry the chicken until it transforms into a beautiful golden-brown hue and the internal juices run clear, typically requiring just 2 to 3 minutes per batch. (2-3 minutes)

Recipe View Remove the fried chicken from the oil and place it on a bed of paper towels or a wire rack to drain any excess oil, allowing the karaage to retain its delightful crispiness. (2 minutes)