Tatsutaage

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 2 tablespoons mirin
• 1 teaspoon grated ginger
• 1 teaspoon sugar
• 1/4 cup potato starch or cornstarch for coating
• Vegetable oil for frying

Directions

1. Pierce the chicken all over with a paring knife, then cut into 2-inch pieces. Set aside.
2. In a medium bowl, combine the soy sauce, sake, ginger juice, and garlic. Add the chicken, stirring to coat, and marinate for 10 minutes.
3. Position a rack over a large rimmed baking sheet, and set aside. Pour the oil into a large Dutch oven or other heavy-duty pot until two-thirds full. Heat the oil to 310°F. Shake the marinade off the chicken. Lightly coat a few pieces with the starch, shaking off the excess. Pinch the edges of each piece of chicken together to form a pouch skin side out, drop into the oil, and fry in batches until light golden-brown, about 3 minutes. Remove from the oil with a slotted spoon and transfer to the prepared rack.
4. Once all the chicken has been fried, increase the oil temperature to 370°F. Fry the chicken a second time in batches until deep golden and crispy, about 1 minute. Transfer to the rack to drain, and then serve.