Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 3 tablespoons soy sauce, 2 tablespoons sake, 1 tablespoon mirin, 1 tablespoon grated fresh ginger, 1 minced garlic clove, 1 tablespoon finely minced chipotle in adobo sauce, and 1 teaspoon sesame oil to create the marinade.

2. 2

   Add 600 grams of chicken thigh pieces to the marinade, ensuring all pieces are well-coated, then cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.

3. 3

   In a separate shallow dish, thoroughly mix together 0.5 cup all-purpose flour and 0.5 cup potato starch.

4. 4

   Heat 4 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 170°C (340°F).

5. 5

   Remove the marinated chicken from the refrigerator, dredge each piece thoroughly in the flour and starch mixture, shaking off any excess.

6. 6

   Carefully add a few pieces of chicken to the hot oil, making sure not to overcrowd the pot, and deep-fry for 4-5 minutes until golden brown and cooked through, then remove with a slotted spoon.

7. 7

   Place the cooked chicken on a wire rack set over paper towels to drain excess oil, and repeat with the remaining chicken, ensuring the oil temperature stays consistent.

8. 8

   Serve the Smoked Chipotle Karaage Chicken hot, optionally garnished with lemon wedges and chopped scallions.