Traditional tori no karaage (Japanese fried chicken)

Ingredients

• 700 g boneless skin-on chicken thighs (tori momo)
• 3 tbsp Japanese soy sauce (classic shoyu)
• 2 tbsp Japanese cooking sake
• 1 tbsp Japanese mirin (sweet rice seasoning)
• 1 tbsp grated fresh ginger root
• 2 cloves grated fresh garlic clove
• 1 tsp pure toasted sesame oil
• 1 pinch ground white pepper
• 80 g potato starch (katakuriko)
• 1000 ml high-oleic sunflower frying oil
• 1 piece unwaxed fresh lemon

Method

1. Cut the boneless chicken thighs (tori momo) into uniform bite-sized pieces, keeping the skin on.
2. In a mixing bowl, combine the grated fresh ginger root and grated fresh garlic clove, then pour in the Japanese soy sauce, Japanese cooking sake, Japanese mirin, pure toasted sesame oil, and ground white pepper.
3. Massage the meat with the marinade for 1 minute to work in the flavors, then let it rest at room temperature for 20 minutes.
4. Pour the high-oleic sunflower frying oil into a deep pot and heat it to 160 °C, the point where a submerged wooden chopstick produces a steady stream of tiny bubbles.
5. Spread the potato starch (katakuriko) onto a shallow plate. Drain the marinated chicken pieces, wrap the skin around the meat, and dredge them in the starch, gently tapping off any excess.
6. Gently lower the coated chicken pieces into the hot oil in small batches. Deep-fry for 3 to 4 minutes until the coating is set and turns a pale golden blond.
7. Remove the pieces with a spider or slotted spoon and transfer them to a wire rack. Let them rest for 4 minutes to allow the residual heat to cook the meat through to the center.
8. Increase the heat to bring the high-oleic sunflower frying oil to 180 °C, when the bubbling becomes very vigorous.
9. Return the chicken to the oil for a second fry for 45 to 60 seconds, stirring constantly, until the crust turns deeply crispy and a vibrant golden brown.
10. Drain immediately on the wire rack, cut the unwaxed fresh lemon into wedges, and serve right away with lemon juice squeezed over the hot chicken.

Nutrition

Per serving

Energy

517.9 kcal

Protein

31.66 g

Carbohydrate

16.84 g

Fat

34.98 g

Fibre

1.03 g

Calcium

7 mg

Iron

0.28 mg

Magnesium

12.4 mg