Japanese Chicken Karaage with Ginger Sauce

Ingredients

• 1 pound chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon grated ginger
• 1 clove garlic, minced
• 1 cup potato starch
• 1 cup flour, sifted
• 2 cups vegetable oil, for frying

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil

Method

1. 01
   In a bowl, combine soy sauce, sake, grated ginger, and minced garlic. Add the chicken pieces and marinate for at least 15 minutes.
2. 02
   In a separate bowl, mix potato starch and sifted flour. Dredge the marinated chicken pieces in the flour mixture, shaking off excess.
3. 03
   Heat vegetable oil in a deep pan over medium-high heat. Ensure the oil reaches about 340°F (170°C).
4. 04
   Fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch. Drain on paper towels.
5. 05
   For the ginger sauce, whisk together soy sauce, rice vinegar, sugar, grated ginger, and sesame oil in a small bowl.
6. 06
   Serve the hot chicken karaage with the ginger sauce on the side for dipping.