Togarashi Chicken Karaage

Make it happen.

1. Marinate

   30 min
   01

   Combine the soy sauce, sake, ginger, garlic, 2 teaspoons of Shichimi Togarashi, and the sugar in a bowl.

2. 02

   Add the chicken, turn to coat, and marinate 30 minutes at room temperature or up to 4 hours refrigerated.

3. Coat

   ~5 min
   03

   Heat 2 inches of oil to 320°F.

4. 04

   Lift each piece from the marinade, let the excess drip off, and roll in potato starch until chalky-white. Shake off what doesn't stick.

5. First fry

   ~8 min
   05

   Fry in batches for 3–4 minutes — the chicken will be pale and barely coloured. Don't crowd the pot.

6. 06

   Rest the pieces on a rack for 5 minutes. The residual heat finishes cooking the inside while the surface dries out.

7. Rest & second fry

   ~7 min
   07

   Raise the oil to 375°F and fry each batch a second time for 1–2 minutes, until golden and audibly crisp.

8. 08

   Drain on a rack, hit with another pinch of the blend, and serve with lemon wedges and mayo.