Chicken Karaage

Method

Tap a step when it's done.

1. 1Put the chicken in a bowl, add the soy sauce, ginger, garlic, sugar and sesame oil and massage it in well with your hands. Cover and marinate in the fridge for 30 minutes to 2 hours.
2. 2Mix the starch and flour on a wide plate. Shake excess marinade off each piece of chicken, coat it thoroughly and shake off the excess; it should have a dry, white coating.
3. 3Heat the oil in a deep pot to 160 °C (without a thermometer, small steady bubbles should form around a wooden spoon dipped in the oil). Work in batches without crowding the pot.
4. 4Fry the chicken for the first time for 3-4 minutes, until pale golden, then transfer to a wire rack. Rest for 4 minutes; the residual heat keeps gently cooking the meat.
5. 5Raise the oil temperature to 180 °C. Fry the chicken a second time for 1-1.5 minutes until deep golden and very crisp.
6. 6Drain on a rack or paper towels. Cut the largest piece open to check: it should be white and juicy inside with no pink.
7. 7Serve hot with lemon wedges, mayonnaise and shredded cabbage. It is also delicious cold with rice or in a bento box.