Karage Chicken with Spicy Lemon Mayo

Yield 4

Ingredients:

1 lb chicken thigh, cut into 1" pieces

4 cloves garlic, grated

1 tbsp ginger, grated

2 tbsp light soy sauce

1 tbsp sake (or mirin or rice vinegar)

1 tsp sesame oil

1/2 tsp white pepper

1/2 tsp salt

1 cup potato starch

neutral oil, for frying;

Spicy Mayo Dipping Sauce:

4 tbsp Japanese mayo - Kewpie

2 tbsp sriracha

2 cloves garlic, grated

1 tbsp Zest Element Lemon Powder

1/4 tsp salt

1/4 tsp black pepper

Method:

Cut boneless chicken thigh into 1" pieces.

Marinate with garlic, ginger, light soy sauce, sake, sesame oil, white pepper, and salt. Cover and place in the fridge for 30 minutes.

Take 1 cup of potato starch (katakuriko) and dredge chicken. Make sure to pack the coating in well with your hands. Shake off any excess potato starch.

Heat oil to 350°F and fry chicken in batches for 4 minutes. Ensure the oil does not drop down below 300°F by frying in smaller batches. Remove from oil and use a mesh strainer to strain any loose pieces of coating.

Return oil to 350°F and fry chicken for a 2nd time for 1-2 minutes or until the colour is a deep, golden brown.