Chicken karaage is Japan's answer to fried chicken, and honestly, it might just be the best version going around. Bite-sized pieces of thigh fillet are marinated in soy, ginger, garlic and sake, then tossed in potato starch and fried until shatteringly crisp outside and ridiculously juicy inside.
The magic is in the marinade — it seasons the chicken all the way through, so every piece is packed with savoury flavour before it even hits the oil. A squeeze of lemon and a dollop of Kewpie mayo at the table and you're set.
It's far easier than it looks. No brining, no buttermilk, no fuss — just a quick marinade, a light dusting and a few minutes in hot oil. Great for dinner with rice, or piled onto a platter for a crowd.
