Karaage (Japanese Fried Chicken Thighs)

Name: Karaage (Japanese Fried Chicken Thighs)
Yield: Serves 4 to 6
Cuisine: Japanese, Asian
Ingredients: 3 tablespoons, soy sauce; 2 tablespoons, sake; 1 tablespoon, grated fresh ginger; 2 , garlic cloves, minced; 3/4 teaspoon, sugar; 1/8 teaspoon, table salt; 1 1/2 pounds, boneless, skinless chicken thighs, trimmed and cut crosswise into 1- to 1½-inch-wide strips; 1 1/4 cups, cornstarch; 1 quart, vegetable oil, for frying; , Lemon wedges

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Appears in Cook's Illustrated September/October 2019, America's Test Kitchen TV

Juicy, deeply seasoned thigh meat encased in a supercrispy crust makes Japanese karaage a fried chicken lover's dream. Minimal oil and fast frying make it a cinch to cook.

SERVES4 to 6

TIME1 hour, plus 30 minutes resting

has video

WHY THIS RECIPE WORKS

Our version of this Japanese favorite started with boneless, skinless chicken thighs, which eliminated the need to debone the meat at home. Cutting the chicken into narrow strips instead of small chunks created fewer pieces to handle. Brief...

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