Karaage: Japanese Fried Chicken

This is a deep fried chicken recipe. I don't do this very often, partly because deep frying and all that oil just doesn't scream "healthy eating", but equally because I just don't like all the mess it makes and oil it uses. But they sure are nice and crispy! Other than using cornstarch (rather than potato starch which might be somewhat more traditional?), this recipe seems pretty authentic. Of course, I made substitutions throughout (check the date - Covid-19 "stay at home" advisory in effect! ...I wasn't heading out shopping.)

Ingredients
1½ T soy sauce
1 T sake (or sherry*)
     Honestly, I didn't have either on hand; I used a little mirin and a splash of lemon juice.
½ t brown sugar
pinch salt
1 garlic clove, finely minced
1½ t fresh grated ginger
     I had minced ginger (purchased in a squeeze tube)
1 lb boneless, skinless chicken thighs
     I only had breasts; they were fine, though thighs would be juicier and more flavorful
¾ C cornstarch
oil for frying
lemon wedges, for serving
     I had some leftover Thai Chicken Dipping Sauce that I used up this time...that's what's in the photo.


Directions
Cut chicken into strips.

In a bowl or zip loc bag, combine soy, sake, brown sugar, salt, garlic and ginger; add chicken. Let marinate at room temp at least 1/2 hour (or longer, refrigerated; then set at room temp for half hour before frying).

Place a cooling rack on a platter or baking sheet and layer with paper towel.

Put cornstarach in a shallow bowl. Line another baking sheet or platter with parchment (or tin foil). Remove chicken from marinade one piece at a time, letting marinade drip off. Dredge chicken in cornstarch and place gently on parchment lined baking sheet.  -- save the marinade.

Heat 2 inches of oil to 325°F in a dutch oven or large saucepan. While oil is heating, dab any dry patches of cornstarch on chicken pieces with extra marinade. Discard leftover marinade.

Fry 2 or 3 pieces of chicken at a time until brown and crispy (4-5 minutes). Don't add too many at once -- maintain oil temp between 300-325°F. Use tongs or a slotted spoon to remove chicken pieces to paper towel lined baking sheet.

Simple traditional service: serve with lemon wedges.