Epic Karaage (Japanese Fried Chicken) For Game Day | Sweet Heat with Rick Martinez | Food52

Join Food52’s Resident Sugar Man Rick Martinez for the ultimate game-time snack: karaage, Japanese-style, crunchy fried chicken. This version uses boneless, skinless chicken pieces and is garlicky, gingery, and umami-y. The morsels are marinated in a soy sauce-mirin mixture, coated in potato starch, and double-fried in sizzling oil for the perfect plush interior and crispy outside. GET THE RECIPE ►► https://f52.co/3B8kkqh

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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VIDEO CHAPTERS
00:00:00 Intro
00:01:02 Meet the marinade
00:02:29 1st quarter: chicken
00:03:59 2nd quarter: veggies
00:05:49 3rd quarter: breading
00:07:15 4th quarter: frying
00:09:08 Time to chow down

PREP TIME: 20 hours 15 minutes
COOK TIME: 20 minutes
SERVES: 8

INGREDIENTS

1 tablespoon finely grated fresh ginger
1 garlic clove, finely grated
3 tablespoons soy sauce, preferably dark
2 tablespoons dry sake
1 tablespoon mirin
2 teaspoons granulated sugar
8 boneless, skinless chicken thighs (about 3 pounds), cut into 2-inch pieces, or 3 pounds chicken wings, flats, and drumettes separated, or 3 pounds firm winter or summer squash, cut into 2-inch pieces
Vegetable oil, for frying
1 cup potato starch (katakuriko) or cornstarch
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Lemon wedges, cucumber slices, Japanese mayonnaise preferably Kewpie, Shichimi Togarashi, and your favorite hot sauce(s), for serving

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