Double fried karaage chicken

• boneless skinless chicken thighs↗300-400g г
• potato flour↗3-4 tbsp
• vegetable oil↗400-500ml мл

  (sunflower, rice or rapeseed oil works), for deep frying

• lemon wedgesa few
• Japanese mayo↗

  or regular mayo mixed with a pinch of togarashi (Japanese seven‑spice blend), for serving

• sake↗1 tbsp
• soy sauce↗2 tbsp
• garlic clove↗1

  finely grated

• grated ginger1 tsp
• sesame oil↗1 tsp

Step-by-step instructions

1. 1

   Combine the marinade ingredients in a large bowl. Cut the boneless skinless chicken thighs into roughly 4 cm cubes and place them in the marinade. Mix to coat, then chill for at least 30 minutes or overnight.

2. 2

   Remove the chicken pieces from the marinade using a slotted spoon, letting excess liquid drip off. Lay the chicken on a plate and dust with potato flour, ensuring each piece is coated.

3. 3

   Heat the oil in a deep pot or wok to 170 °C, or until a small piece of bread browns in 30 seconds. Carefully lower four‑five pieces of chicken and fry for 3‑4 minutes. Transfer to a rack set over kitchen towels to drain excess oil, and repeat with the remaining chicken.

4. 4

   When all the chicken has been fried once, raise the heat until the oil reaches 180‑190 °C, or until a small piece of bread browns in 15‑20 seconds. Return the fried chicken pieces to the oil and fry for another 1‑2 minutes until crisp and fully cooked.

5. 5

   Let drain on a rack for 1‑2 minutes, then serve with lemon wedges for squeezing and the togarashi mayo for dipping.