Japanese Karaage (Soy-Ginger Fried Chicken)

Cut 500 g chicken thigh into even bite-size pieces so they fry at the same pace.

Mix with 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp grated ginger, and 1 tsp minced garlic, then marinate chilled for at least 15 minutes.

Drain the marinated chicken briefly so loose marinade falls away.

Press only the surface with paper towels, leaving flavor in the meat while preventing wet patches from clumping the starch or making the oil spatter.

Spread 80 g potato starch in a wide bowl and coat the chicken pieces one by one.

Shake each piece until only a thin white layer remains, which helps the crust set evenly instead of turning heavy or bumpy.

Heat 700 ml frying oil in a deep pot to 170 C.

Add the chicken without crowding, keep the heat around medium, and fry for 3 to 4 minutes until the coating sets and the meat cooks through.

Lift the first-fried chicken onto a rack and rest it for 2 minutes.

Residual heat will even out the center, so do not return it immediately; meanwhile raise the oil temperature to 180 C.

Return the chicken to the 180C oil and fry for 1 to 2 minutes.

When deep golden and the frying sound becomes lighter, check the thickest piece and drain the batch when no translucent raw meat remains at its center.