Chicken Karaage (Japanese fried chicken)

[nverland]

Chicken Karaage (Japanese fried chicken)
4 to 6 Servings

Ingredients

1½ cups sake
¼ cup soy sauce (2 oz.)
2 Tbsp. thinly sliced scallion (dark green part only)
1½ Tbsp. grated peeled fresh ginger (about .75 oz.)
1¾ lb. boneless chicken thighs with skin, cut into 1½" cubes
1 cup all-purpose flour (about 5 oz.)
1 cup cornstarch (about 5 oz.)
1 cup rice flour (about 5 oz.)
1 Tbsp. dry mustard
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. kosher salt
2 tsp. curry powder
Vegetable oil (for frying)
Lemon wedges

Preparation

Step 1 Combine sake, soy sauce, scallion, and ginger in a large bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 12 hours.

Step 2 Whisk all-purpose flour and next 7 ingredients in a large bowl.

Step 3 Pour vegetable oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 325°.

Step 4 Drain chicken. Working in batches, dredge chicken pieces in flour mixture, shaking off excess. Working in batches, fry chicken, turning occasionally, until golden brown and cooked through, 8–9 minutes per batch. Using a slotted spoon, transfer chicken to a paper towel-lined plate. Let oil return to 325° between batches. Serve with lemon wedges.