Ultimate Double-Fried Karaage Chicken

Step 1: Marinate the Chicken

• Prepare the Marinade: In a large bowl, combine 1 tbsp sake, 2 tbsp soy sauce, 1 finely grated garlic clove, 1 tsp grated ginger, and 1 tsp sesame oil. This mixture not only flavors the chicken but also tenderizes it.
• Cut and Marinate: Cut 300-400g boneless, skinless chicken thighs into 4cm cubes. Add the chicken to the marinade and stir well to ensure every piece is evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, ideally overnight. The longer you marinate, the deeper the flavor.

Step 2: Coat the Chicken

• Draining the Marinade: Using a slotted spoon, remove the chicken pieces from the marinade, allowing excess liquid to drip off. This helps the coating adhere better.
• Coating with Potato Flour: Transfer the chicken to a plate and sift 3-4 tbsp potato flour over the pieces. Use your hands or a fork to gently toss the chicken, ensuring each piece is well-coated. This flour layer will create a crispy texture when frying.

Step 3: Fry the Chicken (First Fry)

• Heat the Oil: In a deep saucepan or wok, heat 400-500ml vegetable oil (such as sunflower, rice bran, or rapeseed oil) to 170°C (340°F). You can test the oil temperature by dipping a small piece of bread into it; if it browns within 30 seconds, it's ready.
• Fry in Batches: Carefully lower four or five pieces of coated chicken into the hot oil. Avoid overcrowding, as this can lower the oil temperature and lead to soggy chicken. Fry for 3-4 minutes until lightly golden. Use a slotted spoon to remove the chicken and place it on a wire rack set over kitchen towels to drain excess oil. Repeat with the remaining chicken.

Step 4: Fry the Chicken (Second Fry)

• Increase Oil Temperature: Raise the heat to bring the oil temperature to between 180-190°C (356-374°F). Test again with a piece of bread; it should brown within 15-20 seconds.
• Crisp the Chicken: Return the previously fried chicken to the hot oil in batches, frying for an additional 1-2 minutes. This second frying step creates a deliciously crispy exterior while ensuring the chicken is cooked through.

Step 5: Drain and Serve

• Final Drain: Once all chicken pieces are crispy and golden, remove them from the oil and let them drain on the wire rack for 1-2 minutes. This helps maintain the crunchiness.
• Serving Suggestions: Serve the karaage chicken with lemon wedges for squeezing over the top and Japanese-style mayonnaise or regular mayonnaise mixed with a sprinkle of togarashi for dipping. The acidity from the lemon enhances the flavors, while the creamy mayo complements the crunchy chicken.

Recipe Tips

• Flour Alternatives: You can substitute potato flour with corn flour, rice flour, or plain flour if preferred. Each type of flour gives a slightly different texture.
• Temperature Control: Use a thermometer to monitor the oil temperature accurately. Maintaining the correct temperature is crucial for achieving crispy chicken without excessive oil absorption.
• Adjusting Spice Level: If you enjoy heat, consider adding a bit of chili powder to the potato flour for an extra kick.

By following these detailed steps and tips, you'll create perfectly crispy double-fried karaage chicken that is sure to impress at any gathering or meal! Enjoy your culinary adventure!