Karaage Brined for 24 Hours

Prep the chicken thigh. Remove any sinew, and feel the center with your fingers to check that no bone remains.

Cut the chicken thigh into 3 to 4 equal pieces. Depending on the size of the meat you bought, 3 or 4 pieces is about right.

Make the brine. Measure out 10g of salt for every 400cc of water and add it in. Aim for a salt concentration just under 3%.

Next add 10g of sugar (the same amount as the salt) and stir well until the salt and sugar are completely dissolved.

Add the green part of the long onion to the dissolved brine. Remove any parts that have discolored. It removes odor and adds a subtle aroma.

Put the cut chicken into the brine. Two hours is effective, but soaking overnight (24 hours) gives a better result.

Lift the brined chicken out. It has absorbed plenty of moisture and become plump, so lightly pat the surface dry.

Add 1 teaspoon of sake and 1 teaspoon of soy sauce to the patted-dry chicken and massage it in lightly, then add about 2 teaspoons of potato starch and work it through until the mixture turns thick and glossy.

Coat the whole surface evenly with potato starch. Where white powder is still showing, blend it in with wet fingers or a spray bottle so the starch mixes with the moisture and turns moist. This is the biggest key to a crisp fry.

Heat the frying oil to a medium temperature of about 160°C.

Put the chicken into the 160°C oil, fry for 3 minutes, and take it out.

Rest it for the same amount of time it was fried (3 minutes), letting the residual heat slowly cook the inside.

Raise the oil to a high temperature of 180°C and fry for 1.5 to 2 minutes. Take it out once the coating turns golden brown. Frying at high heat also drains off excess oil and crisps the surface.

Arrange on a plate and serve. It's delicious as is, but adding the mixed spice (legendary salt) brings acidity that lightens the richness.