Japanese-Style Karaage (Fried Chicken) Recipe

• 1 pound boneless skinless chicken thighs (about 4 thighs), trimmed of excess fat, and cut into rough 1-inch chunks
• 2 cloves garlic, finely minced on microplane or pressed through garlic press
• 2 tablespoons soy sauce
• 2 teaspoons grated fresh ginger
• 1 quart peanut oil
• 1/4 cup corn starch
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 scallion, sliced fine, slices stored in ice water until ready to use (optional)
• 1 lemon, cut into wedges

1. Combine chicken, soy sauce, garlic, and ginger in medium bowl and toss until chicken is thoroughly coated in marinade. Cover and refrigerate at least 30 minutes, and up to 8 hours.
2. Heat vegetable oil in large Dutch oven or wok set over high heat until it reaches 350u0b0F. Meanwhile, combine corn starch and flour in medium bowl. Remove chicken pieces from marinade and toss in flour mixture until well coated. Place in strainer basket and shake to remove excess flour. Add chicken to oil. Oil temperature should drop to around 300u0b0F. Adjust burner to maintain 300u0b0F temperature and cook, stirring occasionally with chopsticks or wire mesh spider until chicken is cooked through and burnished golden brown, 5 to 7 minutes.
3. Drain chicken pieces on paper towel-lined plate and season immediately with salt. Serve immediately, garnished with scallion and lemon slices.

chicken, garlic, soy sauce, ginger, peanut oil, corn starch, allpurpose, kosher salt, scallion, lemon

Taken from www.seriouseats.com/recipes/2014/07/japanese-style-fried-chicken-karaage.html (may not work)