Japanese Chicken Karaage

Method

1. 1

   Cut the chicken

   On a clean board, cut the chicken into evenly sized pieces about 4 cm across, trimming excess fat; spend about 5 minutes and keep the pieces chilled until marinating.

2. 2

   Marinate

   Mix the soy sauce, sake, ginger, garlic and sesame oil in a bowl, add the chicken and turn to coat; cover and refrigerate at 4°C or colder for 20 minutes.

3. 3

   Prepare the pan

   Pour only enough oil into a heavy, deep pan to reach 5 cm deep, keeping it at least 8 cm below the rim; heat over medium heat to 170°C.

4. 4

   Drain and coat a batch

   Lift a few pieces from the marinade, enough to leave space between them in the pan, drain for 30 seconds, then toss in potato starch until evenly coated just before frying.

5. 5

   First fry

   At 170°C, lower one uncrowded batch gently into the oil and fry over medium heat for 4 to 6 minutes, turning once, until golden and the thickest piece reaches 74°C.

6. 6

   Drain and hold

   Transfer each cooked batch to a wire rack and hold in a 90°C oven for no more than 10 minutes while frying remaining uncrowded batches, returning the oil to 170°C between batches.

7. 7

   Second fry

   Raise the oil to 180°C over medium heat; fry each first-fried batch for 30 to 45 seconds, turning once, until deeply golden and crisp, then return the oil to 180°C before the next batch.

8. 8

   Serve

   Arrange the crisp chicken on a warm platter and serve immediately with lemon wedges.

Tips

• Use a thermometer for the oil and check the thickest part of the largest piece in every first-fried batch reaches 74°C; continue frying if needed.
• Keep the oil at least 8 cm below the pan rim, lower chicken gently, and keep water away from hot oil. Never leave hot oil unattended.
• Use a wire rack rather than a covered dish when holding chicken, and do not stack the pieces. Add oil only to the stated depth, not necessarily the full shopping quantity.

Swaps

• Use dry sherry in place of sake.
• Use sunflower or rapeseed oil in place of another neutral frying oil.

Storing

Refrigerate leftovers in an airtight container within 2 hours and use within 3 days. Reheat on a rack in a 200°C oven until piping hot throughout; the coating may be less crisp.