Karaage

Japanese fried chicken marinated in soy, ginger and sake — impossibly juicy inside with a shatteringly crispy crust.

Karaage is the Japanese art of deep-frying small pieces of marinated chicken. The word karaage literally means Chinese frying, though the specific technique is entirely Japanese. The critical elements are the marinade — soy sauce, sake and ginger — and the use of potato starch rather than flour, which creates a thinner, crispier coating. The double-fry technique, where the chicken is fried twice at different temperatures, was developed by Japanese izakaya chefs. Japanese convenience store chain Lawson is famous for its karaage-kun, tiny fried chicken balls that sell millions every year.

Use chicken thighs only — never breast. Double fry for maximum crispiness. Potato starch gives a crispier crust than cornstarch.