Japanese fried chicken: bite-size chicken thigh marinated in soy, ginger, and garlic, dusted in potato starch, and double-fried until craggy and crisp. A staple of bento boxes and izakaya menus alike.
Marinate the chicken
Combine the chicken with soy sauce, sake, ginger, and garlic in a bowl, mix well, and let it sit so the flavor soaks in.
Heat the oil
Pour the oil into a deep pot and heat it until a dropped bit of batter sizzles steadily.
5 minCoat the chicken
Mix the beaten egg into the marinated chicken, then dredge each piece in potato starch, shaking off the excess.
Fry the first time
Lower the chicken into the hot oil in batches and fry until pale golden.
4 minRest, then fry again
Let the fried pieces rest on a rack for a couple of minutes, then fry them a second time briefly for extra crunch.
Drain and serve
Lift the chicken onto a paper-lined rack to drain, then serve hot with lemon wedges.
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