Steps

1. Cut 1 chicken thigh (approx. 300g) in half horizontally, then into bite-sized pieces. Thinly slice any thick parts, and cut thinner parts into chunks.
   🕒 01:50
2. Add [A] 2 tsp Soy Sauce, [A] 1/3 tsp Salt, and [A] 1 tbsp Cooking Sake (Rice Wine) to the cut chicken thigh and mix well to marinate.
   🕒 02:27
3. Generously coat the marinated chicken thigh with Tororinpa (Potato Starch) as needed and rub it in thoroughly. **(Key Tip!)** For the sauce to cling better, aim for a thicker coating. Granular potato starch adheres evenly and is easy to control the amount.
   🕒 03:00
4. After coating and rubbing, sprinkle another pinch of Tororinpa (Potato Starch) on the surface. **(Key Tip!)** This helps the karaage fry up extra crispy. The powder is less likely to scatter, keeping your kitchen cleaner.
   🕒 03:54
5. Check the temperature of the frying oil. When small bubbles rise around chopsticks inserted into the oil, it's at the right temperature (around 170-180°C).
   🕒 04:13
6. Add Vegetable Oil as needed to a frying pan, enough to half-submerge the chicken thigh pieces, and start frying.
   🕒 04:30
7. Don't worry if the karaage pieces stick together; fry them until they develop a nice color. They will naturally separate as they cook.
   🕒 04:46
8. Once one side is fried, flip them over.
   🕒 05:12
9. Continue frying until small bubbles form, and lift them slightly in between to expose them to air for extra crispiness. Drain the oil once fried.
   🕒 05:43
10. Make the grated ginger sauce. Combine [B] 100ml Dashi Broth, [B] 1 tbsp Soy Sauce, and [B] 1 tbsp Mirin (Sweet Rice Wine) in a pot and bring to a boil.
    🕒 06:05
11. Once simmering, turn off the heat temporarily. **(Key Tip!)** Turning off the heat helps preserve the ginger's aroma and prevents the granular potato starch from clumping.
    🕒 06:30
12. With the heat off, gradually add [B] approx. 1/2 tbsp Tororinpa (Potato Starch) and stir until dissolved. **(Key Tip!)** You can adjust to your desired thickness by eye.
    🕒 06:55
13. Once the potato starch is dissolved, reheat the mixture. Add [B] 1 grated ginger clove and simmer until thickened. **(Key Tip!)** Visually check the consistency while simmering and turn off the heat when it reaches your preferred thickness. It's perfect when it develops a glossy sheen.
    🕒 07:06
14. Arrange the fried karaage on a plate and top with Grated Daikon Radish as needed.
    🕒 07:42
15. Finally, generously pour the prepared grated ginger sauce over the top.
    🕒 08:11