Karaage | Japanese Fried Chicken

In a medium mixing bowl whisk together soy sauce (1 Tbsp), sake (1 Tbsp), shiro dashi (½ Tbsp), mirin (½ Tbsp), honey (1 tsp), grated garlic (2 cloves), and grated ginger (½ inch piece) until fully incorporated. Add chicken (¾ lb) to the mixture and allow to marinate for at least 1 hour, ideally overnight.

Preheat vegetable oil (2 quarts) in a heavy bottomed pot to 350°F over medium-high heat.

Transfer marinated chicken thighs (¾ lb) to a paper towel-lined baking sheet and pat dry.

Add cornstarch (3 cups) and chicken thighs (¾ lb) to a large mixing bowl and toss together until the chicken thighs are fully coated.

Working in batches, gently lower coated chicken thigh (¾ lb) pieces into the hot oil (2 quarts) and cook for 4-5 minutes.

Transfer cooked chicken (¾ lb) to a wire rack-lined baking sheet and season with kosher salt and togarashi.