Steps

1. Prepare 600g of chicken thigh. Aim to cut larger pieces into 6 portions and smaller pieces into 4 portions for uniform size.
   🕒 00:40
2. Prepare the chicken thigh. Spread the chicken out and gently pierce the sinew with the tip of your knife to make it easier to cut. (This is the secret!) Tilt the knife slightly and pierce to cut through the sinew.
   🕒 01:01
3. While the chicken thigh is spread open, feel for any cartilage or bone fragments at the joint areas and remove them with the tip of your knife if found.
   🕒 01:34
4. Pierce the sinew of the chicken thigh with the tip of your knife to cut it through.
   🕒 01:47
5. Cut the prepared chicken thigh into uniform pieces, aiming for 50-60g each. (This is the secret!) Smaller cuts make it difficult to achieve a juicy result. Cutting them larger and cooking slowly will keep them juicy without becoming dry.
   🕒 02:27
6. Lay paper towels on a cutting board, arrange the cut chicken thigh pieces on top, cover with more paper towels, and gently press to absorb moisture. (This is the secret!) Removing surface moisture from the chicken will eliminate gamey odors and allow the seasonings to penetrate better.
   🕒 03:04
7. Let the patted-dry chicken thigh sit at room temperature for 10 minutes. (This is the secret!) Bringing the chicken to room temperature prevents the oil temperature from dropping significantly when frying, allowing it to cook through quickly and preventing dryness.
   🕒 03:35
8. In a large bowl, combine 3 tbsp soy sauce, 2 tbsp cooking sake (rice wine), 2 tsp sugar, 1/2 tsp MSG (Umami Seasoning), and 1 pinch of salt (omit if you prefer less salt). Mix well.
   🕒 03:40
9. Add 45g grated ginger and mix thoroughly. (This is the secret!) Using fresh ginger instead of from a tube significantly enhances the aroma and sweetness.
   🕒 04:10
10. Add 3 tbsp potato starch to the seasoned mixture and mix well to avoid lumps. (This is the secret!) This potato starch is for coating the seasonings thinly and evenly over the entire surface.
    🕒 04:19
11. Once 3 tbsp potato starch is incorporated, the seasoned mixture is ready.
    🕒 04:45
12. Prepare the frying oil. Frying in plenty of oil makes it less likely to fail. (This is the secret!) While oil disposal can be troublesome, using less oil makes temperature control difficult and can lead to uneven frying. Frying in ample oil lowers the difficulty of deep-frying.
    🕒 04:50
13. Place the frying oil over low heat and begin to warm it slowly.
    🕒 05:43
14. Add the chicken thigh, which has been at room temperature for 10 minutes, to the bowl with the seasoned mixture and knead well to coat.
    🕒 05:52
15. Once the coating on the chicken starts to become sticky, add half of the additional 2 tbsp potato starch and mix lightly.
    🕒 06:48
16. Add the remaining potato starch and knead thoroughly. (This is the secret!) Adding potato starch in two stages ensures an even coating initially, and the second addition creates a crispy texture, resulting in a uniformly crisp coating.
    🕒 06:58
17. On a cutting board, arrange the marinated chicken pieces, folding them so the skin encloses the meat. (This is the secret!) To make the skin crispy, folding it to wrap the meat ensures that the skin fries well when submerged in oil.
    🕒 07:27
18. Increase the frying oil heat to medium and bring it up to 170°C using a thermometer.
    🕒 08:14
19. Once the oil reaches 170°C, carefully add 5 chicken pieces at a time. Overcrowding the pot will lower the oil temperature, causing the coating to become soggy or stick together.
    🕒 08:23
20. Fry the chicken pieces for approximately 4.5 minutes after adding them to the oil. Maintain the oil temperature between 150°C and 160°C, adjusting the heat from medium as needed.
    🕒 08:47
21. After 2 minutes of frying, lift the chicken pieces out of the oil with a skimmer or tongs, count to 5 seconds, and then return them to the oil. Repeat this process. (This is the secret!) This action allows excess moisture to escape from the coating, resulting in a crispy exterior and juicy interior, eliminating the need for double frying.
    🕒 09:13
22. After 4.5 minutes, remove the fried chicken pieces from the oil and let them rest for 3 minutes using residual heat. (This is the secret!) Resting with residual heat allows the internal temperature of the coating to stabilize, cooking the inside thoroughly. The meat juices will then meld with the meat, preventing them from running out when cut.
    🕒 09:41
23. While the first batch is resting, fry the remaining chicken pieces in the same way at 170°C for 4.5 minutes.
    🕒 10:00
24. After resting, cut the largest piece of karaage to check if it's cooked through. If it's not cooked, double fry for about 20 seconds at 180°C.
    🕒 10:11
25. Arrange on a plate. Serve with lemon juice if desired.
    🕒 10:42