(recipe page 94)


The key to outrageously crunchy karaage is frying the chicken twice–totally worth the effort!


¼ cup soy sauce
2 tablespoons sake
1 teaspoon sesame oil
1 thumb fresh ginger, grated
3 cloves garlic, crushed
2 teaspoons caster sugar
700 grams boneless chicken thighs
3 cups vegetable oil
2 cups potato starch (I bought mine at an Asian market)
½ cup Japanese mayo
togarashi seasoning or sea salt

EQUIPMENT: Line an oven tray with baking paper and a cooling rack with scrunched-up kitchen towels.

MARINADE: Put the soy sauce, sake, sesame oil, ginger, garlic and sugar in a bowl and whisk to combine.

Remove the skin from the chicken or leave it on–traditionally

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