Chicken Karaage

• 2 lbchicken thighs, cubed
• 0.5 cuppotato starch
• 3 tbspsoy sauce
• 1 tbspginger, grated
• 1 qtfrying oil

Instructions

1. 1

   Pat the chicken thighs completely dry — moisture is the enemy of crisp.

2. 2

   Dredge in potato starch then soy sauce, pressing so the coating grips.

3. 3

   Heat 2 inches of oil to 350°F and fry in small batches so the temperature holds.

4. 4

   Fry until deep golden and cooked through, then drain on a rack — never paper towels.

5. 5

   Season with salt the second it leaves the oil and serve Chicken Karaage hot.