Chicken Karaage Dinner

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 4 tbsp soy sauce
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp ginger, grated
• 2 clove garlic, minced
• ¾ cup potato starch
• 4 cup vegetable oil
• 1½ cup short-grain rice
• 1 cucumber
• 2 tbsp rice vinegar
• 1 tsp sugar
• ½ tsp salt
• 1 lemon wedges (optional)
• ¼ cup mayonnaise (optional)

Steps

1. Cut chicken thighs into 1.5-inch pieces. In a bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic. Add chicken and marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
2. While chicken marinates, cook rice according to package directions. Prepare the cucumber salad by thinly slicing the cucumber and tossing with rice vinegar, sugar, and salt.
3. Heat vegetable oil in a deep pot or Dutch oven to 340-350°F (170-175°C). Dredge marinated chicken pieces in potato starch, ensuring they are fully coated.
4. Fry chicken in batches for 3-4 minutes until light golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack set over paper towels.
5. For extra crispiness, increase oil temperature to 375°F (190°C) and fry chicken again in batches for 30-60 seconds until deep golden brown and very crispy. Drain again.
6. Serve chicken karaage immediately with steamed rice and cucumber salad. Garnish with lemon wedges and a side of mayonnaise, if desired.