Steps

1. Peel 5g of garlic.
   🕒 03:54
2. Prepare 5g of ginger without peeling.
   🕒 04:04
3. Cut 320-350g of chicken thigh into 8 pieces so that the thin and thick parts are even. 【Pro Tip!】 Do not force removal of tendons or skin, as they contribute to umami and texture. Ensuring uniform piece sizes promotes even cooking and a better finish.
   🕒 04:12
4. Put the cut chicken into a bowl, and add 1.5 tbsp of soy sauce, 1.5 tbsp of sake, 4 dashes of MSG(Ajinomoto), grated 5g of garlic, grated 5g of ginger, and 1 pinch of sugar.
   🕒 05:52
5. Massage everything well.
   🕒 07:26
6. Marinate for a maximum of 30 minutes, or 10 to 15 minutes if you're short on time. 【Pro Tip!】 Massaging well reduces marinating time, and the chicken absorbs moisture, resulting in a juicy finish.
   🕒 07:45
7. Transfer only the egg white from 1 egg into another bowl and beat it well. 【Pro Tip!】 Save the egg yolk to use as a dipping sauce for the fried karaage.
   🕒 10:23
8. Line a tray with potato starch to taste.
   🕒 10:48
9. Pour salad oil (not listed in ingredients) into a frying pot to a depth of about 1cm from the bottom.
   🕒 10:52
10. Thoroughly coat the marinated chicken with potato starch to taste. Make sure to cover the skin as well. 【Pro Tip!】 Spread the skin out firmly and coat with potato starch to prevent it from curling inwards, which results in a better finish.
    🕒 10:56
11. Dip the potato-starch-coated chicken into the beaten egg white to form a film. 【Pro Tip!】 Coating with egg white prevents the potato starch from absorbing too much oil, locks in moisture, and results in crispy and juicy karaage.
    🕒 11:20
12. Fry the egg-white-coated chicken in oil at about 170℃. Fry 6 pieces at a time, depending on the size of your pan. 【Pro Tip!】 The egg white solidifying first traps moisture in the chicken, resulting in karaage overflowing with juices.
    🕒 11:24
13. Place the fried karaage on kitchen paper (Nanoni Kitchen Paper) laid on a wire rack to drain oil. 【Pro Tip!】 Using one thick sheet of kitchen paper to absorb oil thoroughly helps cut calories and results in a lighter texture.
    🕒 15:34
14. Similarly, dip and fry the remaining chicken. 1 egg white is just the right amount for this quantity.
    🕒 16:32
15. Let the leftover frying oil cool down slightly, then soak it up with kitchen paper (Nanoni Kitchen Paper) and discard it in the trash once completely cool.
    🕒 17:08
16. Generously arrange the karaage on a plate.
    🕒 17:51
17. Sprinkle Aji-shio (seasoned salt) to taste over the fried karaage. 【Pro Tip!】 Sprinkling seasoned salt directly onto the coating ensures a strong flavor with every bite.
    🕒 18:06
18. Further sprinkle with ground pepper to taste. 【Pro Tip!】 Sprinkling ground pepper at the end, rather than as an initial seasoning, enhances its aroma.
    🕒 18:22
19. If desired, squeeze 1/8 lemon wedge over it.
    🕒 18:35
20. Serve with the reserved 1 egg yolk.
    🕒 18:38