Chicken Karaage

Tori no karaage (a.k.a. Japanese fried chicken) is crispy, juicy, and always keeps you coming back for more. The soy in the marinade gives bite-size pieces of chicken thigh a savory punch, while a dry sake (like this one) imparts tons of floral, nutty flavor. Meanwhile, equal parts all-purpose flour, rice flour, and cornstarch (or potato starch) ensure the crust is crunchy, while dry spices like mustard, garlic, onion, and curry powder make a dipping sauce superfluous. A squeeze of lemon juice, however, cuts through the richness and makes each bite that much more satisfying.

If you’re new to frying, keep a few rules in mind: When in doubt, reach for a bigger pot, and make sure to have ready a plate or tray lined with paper towels to land the chicken once it’s cooked. Even better, fit a wire rack onto a sheet pan and slide it into a warm oven (about 250°) to keep the karaage chicken hot and crispy while you fry the next batch. If you don’t have one, pick up an instant-read thermometer to test the oil temperature periodically while cooking; a spider also comes in handy for fishing this Japanese appetizer out of the fryer.

Editor’s note: This recipe was originally published April 11, 2010.