Tatsutaage

Ingredients

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

Directions

1. Prick the chicken in several places with a paring knife, then slice it into 2-inch pieces and put it aside.
2. In a medium bowl, stir together the soy sauce, sake, ginger juice, and garlic. Add the chicken and turn the pieces until they are coated, then marinate for 10 minutes.
3. Set a rack on top of a large rimmed baking sheet and keep it nearby. Add oil to a large Dutch oven or another sturdy pot until it is two-thirds full, then heat it to 310°F. Lift the chicken from the marinade, letting the extra liquid drip off. Coat a few pieces at a time lightly in the starch, tapping away anything loose. Pinch each piece so the edges come together like a little pouch, with the skin side facing out, then lower it into the oil. Fry in batches until the chicken is pale golden-brown, about 3 minutes. Use a slotted spoon to move the pieces to the rack.
4. After every piece has had its first fry, raise the oil temperature to 370°F. Working in batches again, fry the chicken a second time until it is deeply golden and crisp, about 1 minute. Move it back to the rack to drain, then serve.