Karaage, Japan's delicious version of fried chicken, is a popular dish enjoyed for its crispy exterior and juicy interior. Here's how to make it:

Ingredients:

• 500 grams boneless chicken thighs, cut into bite-sized pieces
• 3 tablespoons soy sauce
• 2 tablespoons sake (Japanese rice wine) or dry sherry
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 cup potato starch or cornstarch
• Vegetable oil for frying
• Lemon wedges for serving
• Optional: Shichimi togarashi (Japanese seven-spice blend) for seasoning

Instructions:

Marinate the Chicken:

• In a mixing bowl, combine the soy sauce, sake, minced garlic, grated ginger, sesame oil, and sugar. Stir until the sugar is dissolved.
• Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.

Coat the Chicken:

• Remove the marinated chicken from the refrigerator and let it come to room temperature for about 10 minutes.
• Place the potato starch or cornstarch in a shallow dish or bowl.
• Dredge each piece of chicken in the starch, shaking off any excess. Ensure the chicken is evenly coated.

Fry the Chicken:

• Heat vegetable oil in a deep fryer or large pot to 170°C (340°F).
• Carefully add the coated chicken pieces to the hot oil, ensuring they are not overcrowded. Fry in batches if necessary.
• Fry the chicken for 6-8 minutes, or until golden brown and cooked through. Use a slotted spoon to gently stir the chicken occasionally for even frying.
• Remove the fried chicken from the oil and drain on paper towels to remove excess oil.

Serve:

• Serve the karaage hot, garnished with lemon wedges and sprinkled with shichimi togarashi if desired.
• Enjoy the crispy, flavorful karaage as a snack, appetizer, or part of a main meal.

Storage:

• Leftover karaage can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or toaster oven until warmed through and crispy.

Tips:

• For extra crispy karaage, double fry the chicken. After the first fry, remove the chicken from the oil and let it rest for a few minutes. Then, return it to the hot oil for a second fry until golden brown and crispy.
• You can customize the marinade by adding additional spices or seasonings such as chili powder, curry powder, or garlic powder.
• Serve karaage with a side of Japanese mayonnaise or a dipping sauce made from soy sauce, rice vinegar, and a dash of sesame oil for extra flavor.