Juicy Chicken Thigh Karaage (Fried Chicken)

• 20 pieces Chicken thigh meat
• 30 ml Sake
• 2 tsp Grated ginger
• 2 tbsp Soy sauce
• 1/3 tsp Salt
• 10 grams Japanese mayonnaise
• 150 grams Katakuriko
• 30 grams Flour
• 1 Frying oil

1. Put the chicken in a bowl, add the sake, and mix.
2. Let it sit for 30 minutes or more.
3. Add the grated ginger, soy sauce, and salt to the chicken in the bowl from Step 1, and let it marinate for 30 minutes.
4. Add the dry mixture in a plastic bag and mix.
5. Add mayonnaise to the Step 2 bowl, and mix.
6. Add the chicken from Step 4 to the Step 3 plastic bag with the katakuriko and flour.
7. Shake to coat.
8. Deep fry both sides until browned.
9. Take the chicken out from the oil, transfer to a tray with paper towels or similar (to soak up the excess oil) and let it cook through with the residual heat.
10. Deep fry the chicken again just before serving.
11. This last step is key for an extra crispy finish.

chicken thigh, sake, ginger, soy sauce, salt, mayonnaise, katakuriko, flour, oil

Taken from cookpad.com/us/recipes/169208-juicy-chicken-thigh-karaage-fried-chicken (may not work)