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Japanese Fried Chicken (Karaage)
Ingredients
- 1 3-ounce chunk unpeeled fresh ginger, coarsely grated
- ¼ cup sake
- ¼ cup tamari
- 1 tablespoon grated lemon zest (1 to 2 lemons)
- 2 pounds boneless, skinless chicken thighs, each trimmed and cut into thirds
- 227 grams (2 cups) cornstarch
- 1 tablespoon shichimi togarashi (Japanese rice seasoning)
- 1 teaspoon ground black pepper
- 2 quarts peanut or vegetable oil
Instructions
- Squeeze the grated ginger into a bowl and add the solids, sake, tamari and lemon zest. Marinate chicken 30 to 60 minutes. Dredge in cornstarch, shichimi togarashi and pepper; refrigerate 30 to 60 minutes. Heat oil to 375°F and fry chicken in three batches until deep golden brown.