Chicken Karaage

Ingredients:

For the Chicken Marinade:

2 lbs chicken thighs, boneless with skin on, cut into bite-sized pieces

1 tablespoon soy sauce

1 tablespoon sake

1 tablespoon mirin

1 teaspoon sesame oil

1 teaspoon freshly grated ginger

For Frying:

2 cups potato starch

Vegetable oil, for deep frying, heated to 325 degrees (first fry)

For the Sauce:

1/2 cup Kewpie mayonnaise

2 tablespoons Sriracha

1 teaspoon Togarashi

For Serving:

Lemon wedges

Fresh parsley, for garnish

Instructions:

1. Prepare the Marinade: In a bowl, combine soy sauce, sake, mirin, sesame oil, and freshly grated ginger. Mix well.

2. Marinate Chicken: Add the chicken pieces to the marinade, making sure each piece is well-coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.

3. Prepare the Sauce: In a small bowl, whisk together Kewpie mayonnaise, Sriracha, and Togarashi. Set aside.

4. Prepare for Frying: Heat vegetable oil in a deep-fryer or large saucepan to 325°F. Place potato starch in a shallow dish.

5. Coat and Fry: Take the marinated chicken pieces and coat them thoroughly with potato starch. Shake off excess and carefully lower them into the hot oil.

Double Frying for Extra Crispiness:

1. Fry the chicken until lightly golden, then remove and let drain on paper towels.

2. Increase the oil temperature to 375°F and refry the chicken until golden brown and crispy.

3. Serve: Arrange the chicken on a platter, garnish with lemon wedges and fresh parsley. Serve the Kewpie-Sriracha-Togarashi sauce on the side for dipping.