Chicken karaage

Method

1. 1 Debone the chicken thighs, cut into bite-sized pieces, and leave the skin on.
2. 2 Marinate the chicken with soy sauce, sake, ginger, and minced garlic for 20 minutes.
3. 3 Coat the chicken evenly with tapioca starch until the outside is completely dry.
4. 4 Deep-fry at 160 degrees for 3 minutes, then remove and let rest for 2 minutes.
5. 5 Fry again at 180 degrees for 1 minute until the crust is crispy.
6. 6 Squeeze some lemon juice over it and eat it hot right away.

With an appliance

• Air fryer 36 min

  Replace steps 4 and 5: spray oil evenly over the chicken pieces, fry at 180 degrees for 10 minutes, then increase to 200 degrees for another 4 minutes, flip at the 7th minute; keep the skin on to ensure a crispy exterior.