Japanese Karaage with Lemon Soy Dip

Prep: 15m Cook: 12m Total: 27m Serves: 4
Ingredients

• 1 1/2 lb chicken thighs, chunks
• 3 tbsp soy sauce
• 1 tbsp mirin (or honey)
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1/2 cup cornstarch
• Oil, for frying
  Dip
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tsp sugar

Directions

1. Cut chicken into uniform chunks; pat dry.
2. Mix soy sauce, mirin/honey, ginger, and garlic. Add chicken and toss.
3. Marinate 10–20 minutes (don’t go too long, salt firms meat).
4. Heat oil to 350°F.
5. Drain chicken briefly; coat pieces in cornstarch and shake off excess.
6. Fry in batches 6–8 minutes, turning once, until golden and cooked through.
7. Drain on a rack. For extra crisp: rest 2 minutes, then quick re-fry 1 minute (optional).
8. Mix dip: soy, lemon juice, sugar.
9. Serve hot with dip.