Gyoza

Chicken Karaage (serve 10) 

• 10 pcs of chicken, 8 oz, Total 2000g. of chicken thighs. Slice the chicken thighs into 2-inch pieces and season with salt and pepper. Place it in a large bowl. 
• 1.5 tsp Diamond Crystal kosher salt
• 1 tsp freshly ground black pepper

For the Marinade

• 1.5 tsp ginger (grated, with juice)
• 3 minced cloves of garlic
• 3 Tbsp soy sauce
• 1.5 Tbsp sake (or substitute dry sherry, Chinese rice wine, or skip it)
• 1.5 tsp toasted sesame oil

For Deep-Frying (Not pan-fried)

• Veg oil (Do not use olive oil)
• 6 Tbsp all-purpose flour (plain flour) (plus more, if needed)
• 6 Tbsp potato starch or cornstarch (plus more, if needed)

Instructions

1. Marinate
   
   • Combine soy sauce, sake, sugar, ginger, and garlic.
   • Add chicken, mix well, and marinate 30 minutes.
2. Coat
   
   • Lightly drain chicken.
   • Coat lightly with all-purpose flour and potato starch just before frying.
     
     
3. Fry Twice
   
   • First fry: 170°C (340°F) for 1½–2 minutes per batch.
   • Rest briefly.
   • Second fry: 190°C (375°F) until golden and crisp (~1 minute).
4. Serve
   
   • Drain on paper towels.

Serve hot with lemon wedges or Japanese mayo and shichimi togarashi (Japanese seven spice)