Biwa's Karage (Japanese Fried Chicken)

By stancec44

It’s available at both restaurants, where they fry it in rice bran oil as well as chicken fat for extra deliciousness.

Ingredients

• 1 pound skin-on chicken thighs, deboned
• 2 cups water
• 1/2 cup sake
• 1/2 cup kosher salt
• 1/2 cup soy sauce
• 1 tablespoon grated fresh ginger
• 4 scallions, sliced
• 1-1/2 cups potato starch
• 1/2 cup cornstarch
• Canola oil, for frying
• Lemon wedges, to serve

Details

Adapted from portlandoregonian.or.newsmemory.com

Preparation

Step 1

Cut the chicken thighs into 1- to 2-inch pieces. In a mixing bowl, combine the water, sake, salt, soy sauce, and ginger. Stir to dissolve the salt. Add the chicken, toss to coat, and allow to brine for 1 hour. Drain the chicken and mix with the scallions.

In a large mixing bowl, combine the potato starch and cornstarch. Add the chicken and toss until evenly and thoroughly coated.

In a large saucepan set over medium heat, or a deep fryer, heat at least 3 inches of oil to 360 degrees (this can take 10 to 20 minutes). Set a cooling rack on a baking sheet and place near the stove. Working in batches of about five pieces, deep-fry the chicken for 3 to 5 minutes, until golden and the internal temperature is 165 degrees. Remove with a slotted spoon and drain on the cooling rack. Repeat with the remaining pieces.

Serve warm with lemon wedges.