MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Karaage (Japanese Fried Chicken)
 Categories: Poultry, Wine, Vegetables, Citrus
      Yield: 3 Servings
 
  1 1/2 ts Grated fresh ginger; w/its
           - juice
      2 ts Grated or smashed garlic
      2 tb Dry sake
      3 tb Soy sauce
      2 ts Sugar
      4    Skin-on chicken thighs;
           - deboned, in 2" chunks
           Peanut oil; for frying
      1 c  Potato starch (katakuriko)
    1/4 ts Fine sea salt
    1/2 ts Black pepper
           Lemon wedge; for serving
           Lettuce & cucumber slices;
           - for serving
 
  In a shallow baking dish large enough to hold the
  chicken, combine ginger, garlic, sake, soy sauce and
  sugar. Toss chicken pieces in marinade to coat. Cover
  and refrigerate for 24 to 48 hours.
  
  Fill an aluminum or thin stainless steel pot (best for
  quick temperature adjustments), with sides at least 5
  inches tall, with about 3 inches of peanut oil. Heat the
  oil to 350 degrees. Place several layers of newsprint or
  paper towels on a sheet pan.
  
  While the oil heats, place a wire rack over a second
  sheet pan. In a bowl, combine potato starch, salt and
  pepper. Remove one piece of chicken at a time from
  marinade, and tuck in any jagged bits or skin as you
  roll it in starch mixture to coat. Rest it on the rack.
  Repeat with all chicken pieces.
  
  Gently shake off excess potato starch before cooking
  each piece of chicken. Fry 3 or 4 pieces at a time,
  keeping oil temperature around 325°F/165°C (temperature
  will fall when you add chicken) and no lower than
  300°F/150°C degrees. Fry for about 3 minutes, or until
  golden. Remove from oil using a wire-mesh spoon or long
  chopsticks, and cool on newsprint or paper towels.
  
  When all the chicken has been fried once, increase the
  oil's temperature to 375°F/190°C. Fry chicken pieces a
  second time, keeping the oil between 350 and 375°F,
  until the crust is deep golden brown, about 1 minute.
  Drain on newsprint or paper towels. This second frying
  makes the coating stay extra crisp, even if you don't
  serve it immediately.
  
  Serve hot or at room temperature, with a lemon wedge,
  and lettuce and cucumber slices for a cool, fresh
  contrast, if you like.
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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