Easy Crispy Japanese Fried Chicken

Ingredients

• 1.5 lbBoneless, skinless chicken thighs
• 0.25 cupsSoy sauce
• 1 tablespoonFresh ginger, grated
• 2 clovesGarlic, minced
• 1 tbspSake or dry white wine (optional)
• 0.5 teaspoonSugar
• 0.3 teaspoonBlack pepper
• 4.2 ozPotato starch (or cornstarch)
• 3.125 cupsVegetable oil, for frying

Instructions

1. 1

   Cut the chicken thighs into bite-sized pieces, about 1.5 to 2 inches each. Pat them dry thoroughly with paper towels.

   ⏱ 5 min
2. 2

   In a medium bowl, combine the soy sauce, grated ginger, minced garlic, sake (if using), sugar, and black pepper. Add the chicken pieces and toss to coat evenly. Cover the bowl and let it marinate at room temperature for at least 20 minutes, or refrigerate for up to 2 hours for deeper flavor.

   ⏱ 5 min
3. 3

   Pour the potato starch into a shallow dish or a large resealable bag. Working in batches, remove chicken pieces from the marinade, letting any excess drip off. Dredge each piece thoroughly in the potato starch, ensuring it's completely coated. Shake off any excess starch.

   ⏱ 10 min
4. 4

   Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 170 D (340 F). Use a kitchen thermometer to monitor the temperature.

   ⏱ 5 min
5. 5

   Carefully add a single layer of chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, turning occasionally, until golden brown and cooked through. The internal temperature should reach 74 D C (165 D F).

   ⏱ 8 min
6. 6

   Using a slotted spoon, transfer the fried chicken to a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining chicken, ensuring the oil returns to temperature between batches.

   ⏱ 7 min
7. 7

   Serve immediately with a side of lemon wedges, Japanese mayonnaise, or your favorite dipping sauce. Enjoy the irresistible crunch!