MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Karaage (Japanese Fried Chicken)
Categories: Poultry, Wine, Vegetables, Citrus
     Yield: 3 Servings

 1 1/2 ts Grated fresh ginger; w/its
          - juice
     2 ts Grated or smashed garlic
     2 tb Dry sake
     3 tb Soy sauce
     2 ts Sugar
     4    Skin-on chicken thighs;
          - deboned, in 2" chunks
          Peanut oil; for frying
     1 c  Potato starch (katakuriko)
   1/4 ts Fine sea salt
   1/2 ts Black pepper
          Lemon wedge; for serving
          Lettuce & cucumber slices;
          - for serving

 In a shallow baking dish large enough to hold the
 chicken, combine ginger, garlic, sake, soy sauce and
 sugar. Toss chicken pieces in marinade to coat. Cover
 and refrigerate for 24 to 48 hours.

 Fill an aluminum or thin stainless steel pot (best for
 quick temperature adjustments), with sides at least 5
 inches tall, with about 3 inches of peanut oil. Heat the
 oil to 350 degrees. Place several layers of newsprint or
 paper towels on a sheet pan.

 While the oil heats, place a wire rack over a second
 sheet pan. In a bowl, combine potato starch, salt and
 pepper. Remove one piece of chicken at a time from
 marinade, and tuck in any jagged bits or skin as you
 roll it in starch mixture to coat. Rest it on the rack.
 Repeat with all chicken pieces.

 Gently shake off excess potato starch before cooking
 each piece of chicken. Fry 3 or 4 pieces at a time,
 keeping oil temperature around 325°F/165°C (temperature
 will fall when you add chicken) and no lower than
 300°F/150°C degrees. Fry for about 3 minutes, or until
 golden. Remove from oil using a wire-mesh spoon or long
 chopsticks, and cool on newsprint or paper towels.

 When all the chicken has been fried once, increase the
 oil's temperature to 375°F/190°C. Fry chicken pieces a
 second time, keeping the oil between 350 and 375°F,
 until the crust is deep golden brown, about 1 minute.
 Drain on newsprint or paper towels. This second frying
 makes the coating stay extra crisp, even if you don't
 serve it immediately.

 Serve hot or at room temperature, with a lemon wedge,
 and lettuce and cucumber slices for a cool, fresh
 contrast, if you like.

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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