Tori No Karaage

Ingredients

• 1⅛ lbchicken thighcut into bite-sized pieces of about 3–5 cm, skin on if liked
• 2 tbspsoy saucefor the marinade
• 2 tbspsakefor the marinade; one source allows dry white wine instead
• 1 tbspmirinfor the marinade (optional)
• ½ ozgingergrated or juiced into the marinade
• 2 clovesgarlicgrated or crushed into the marinade
• 2⅛ ozpotato starchfor coating the pieces; tap off excess
• 3 tbspWheat flouras coating instead of or together with the starch (optional)
• 1 tbspsesame oilinto the marinade
• 1Eggbeaten into the marinade for a thicker coating (optional)
• 1 tspsugarfor the marinade, sometimes brown sugar (optional)
• saltin the marinade or over the finished pieces
• pepperto season the marinade (optional)
• 4¼ cupsFrying oilneutral oil such as rapeseed or sunflower
• 1lemonin wedges for squeezing; one source uses the juice in the marinade
• 1spring onionbruised into the marinade or finely sliced as garnish (optional)
• Lettuceas a bed for serving (optional)
• 2¾ ozmayonnaiseas a dip for serving (optional)

Method

1. Trim the chicken thigh meat, leaving the skin on if you like it, and cut everything into bite-sized pieces of about 3 to 5 cm.
2. For the marinade, stir together the soy sauce, sake and, if using, the mirin with the grated ginger, the grated or crushed garlic, the sesame oil, sugar, salt and pepper.
3. Add the chicken to the marinade and work it through thoroughly with your hands so the seasoning reaches every piece. Let it sit for at least 10 to 40 minutes, or longer in the fridge — overnight is fine.
4. If you prefer a thicker, more batter-like coating, mix a beaten egg into the marinated pieces just before frying.
5. Turn the pieces in potato starch until coated all over — or in wheat flour, or a mixture of the two — and tap off the excess.
6. Heat the frying oil to 160–355 °F. Add the chicken in batches so the temperature doesn't drop, and fry until golden brown and cooked through, turning now and then.
7. For especially crisp karaage, let the pieces rest briefly, then fry them a second time in hotter oil.
8. Drain the finished chicken on a rack or on kitchen paper and, if you like, sprinkle it with salt while still warm.
9. Arrange with lemon wedges and leafy salad, and add mayonnaise and finely sliced spring onion if you want them.

Tips and variations

Instead of the soy marinade you can use a pale salt marinade of lemon juice, salt and pepper; chicken on the bone works just as well as boneless thigh meat. A pinch of cinnamon and nutmeg in the marinade takes it in another direction, as do garlic slices fried alongside and served with coriander and salad. Two versions run explicitly as a Chinese-style variation — with Sichuan pepper salt offered on the side if you like. It makes the most substantial meal as a plate with rice, shredded white cabbage and mayonnaise.