Karaage

EQUIPMENT: Line an oven tray with baking paper and a cooling rack with scrunched-up kitchen towels. 

Marinade: Put the soy sauce, sake, sesame oil, ginger, garlic and sugar in a bowl and whisk to combine. 

Remove the skin from the chicken or leave it on – traditionally it is left on, but I prefer it removed. Cut the thighs into 2-3 pieces. Add the chicken to the marinade and mix well to ensure each piece is well coated. Cover and refrigerate for up to 4 hours. 

Use tongs or chopsticks to drop the chicken into the potato starch and coat well, then put on the lined tray until needed. Heat the oil in a large pot until a piece of bread dropped in rises to the surface and turns golden in about 30 seconds. 

Fry the coated chicken in batches for 2-3 minutes until cooked through. Drain on the prepared kitchen towels, then use a sieve or slotted spoon to scoop out any batter that has dropped off into the oil. Fry the chicken a second time (just for a minute) until it is golden and super-crunchy.

Serve immediately with Japanese mayo and a sprinkling of sea salt and/or togarashi seasoning. 

Drink match: Almighty’s Sparkling Lemon Water