Karaage (Japanese Fried Chicken)

Recipe View 5 mins In a medium bowl, whisk together the grated garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne pepper, sugar, and salt. (Prep time: 5 minutes)

Recipe View 1 hrs Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 10 hours, to allow the flavors to meld. (Marinating time: 1-10 hours)

Recipe View 5 mins Prepare your dredging station: Place a wire rack over a baking sheet lined with foil. In a wide, shallow bowl, add the potato starch. (Prep time: 5 minutes)

Recipe View 15 mins Remove the chicken from the refrigerator and stir to redistribute the marinade. Working in batches of 2-3 pieces, toss the chicken in the potato starch, ensuring each piece is evenly coated. Shake off any excess starch and place the dredged chicken on the wire rack. Repeat until all pieces are dredged. (Dredging time: 15 minutes)

Recipe View 22 mins Gently tap the wire rack against the baking sheet to remove any loose clumps of starch. Transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes. This step helps the coating adhere better during frying. (Chilling time: 15-30 minutes)

Recipe View 10 mins Heat the canola oil in a deep fryer or large pot to 350 degrees F (175 degrees C). Use a thermometer to ensure accurate temperature. (Heating time: 10 minutes)

Recipe View 4 mins Carefully lower the chicken pieces into the hot oil in batches, being careful not to overcrowd the fryer. Fry, turning occasionally, until the chicken is cooked through and the exterior is golden brown and crispy, about 3 to 4 minutes per batch. (Frying time: 3-4 minutes per batch)

Recipe View 5 mins Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken. Serve immediately with lemon or lime wedges. (Draining and serving: 5 minutes)