Double-fried karaage chicken

Instructions

1. 1

   Step 1: Combine the marinade ingredients in a large bowl. Cut the chicken thighs into roughly 4cm cubes and tip into the marinade. Stir to coat, then chill for at least 30 mins, or overnight.

2. 2

   Step 2: Remove the chicken pieces from the marinade using a slotted spoon, allowing the excess to drip off. Spoon the chicken onto a plate and sift over the potato flour, ensuring it covers each piece of chicken.

3. 3

   Step 3: Heat the oil in a deep saucepan or wok to 170C, or until a small piece of bread browns within 30 seconds. Carefully lower in four or five pieces of chicken and fry for 3-4 mins. Remove to a wire rack set over kitchen towels to drain, and repeat with the rest of the chicken.

4. 4

   Step 4: When all of the chicken has been fried once, turn up the heat until the oil reaches between 180-190C, or a small piece of bread browns within 15-20 seconds. Return the fried chicken pieces to the oil and fry for another 1-2 mins until all the pieces are crunchy and cooked thoroughly.

5. 5

   Step 5: Drain on the wire rack for 1-2 mins, then serve alongside the lemon wedges for squeezing over and the togarashi mayonnaise for dunking.