Crispy Chicken Karaage with Lemon

Instructions

1. 1Cut the about 680 g Chicken Thighs into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, combine the chicken pieces with the 3 tbsp Soy Sauce, 1 tbsp Grated Ginger, and 2 cloves Minced Garlic. Mix well to ensure all chicken pieces are coated. Let this marinate for at least 15 minutes at room temperature.
3. 3Add the 1/2 cup Potato Starch to a shallow dish or a clean bowl. Take each marinated chicken piece and coat it thoroughly in the potato starch, pressing gently to make sure the starch sticks. Place the coated chicken pieces on a plate or tray without overcrowding.
4. 4Pour the 2 cups Vegetable Oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature.
5. 5Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry each batch for 3-4 minutes. The chicken should be golden brown and float to the surface when cooked. The internal temperature should reach 74°C.
6. 6Using a slotted spoon or spider strainer, remove the cooked chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat with the remaining chicken pieces.
7. 7Serve the crispy chicken karaage immediately with the 1 serving Lemon Wedges on the side for squeezing over the chicken.

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