Japanese-Style Karaage (Popcorn Chicken)

20 oz of skinless, boneless chicken thighs/legs (560 g)

2 cloves of minced garlic (2)

2 Tbsp chopped ginger root (30 mL)

3 Tbsp mirin (45 mL)

3 Tbsp of chopped fresh cilantro (45 mL)

1 tsp salt (5 mL)

1 tsp white pepper (5 mL)

1 cup potato or cornstarch (250 mL)

Dipping Sauce:

1/3 cup kewpie (Japanese mayonnaise) (75 mL)

½ tsp togarashi spice (2 mL)

Frying:

4 cups canola oil (1L)

Garnish:

salt and white pepper
Preparation:
1. Cut chicken into 1 inch (2.5 cm) cubes. In a mixing bowl, add in garlic, ginger, mirin cilantro, salt and pepper. Mix ingredients together, cover and leave in fridge overnight to marinate.
2. In a large saucepan, add canola oil and heat to high on stove top. Using a frying thermometer allow oil to reach 375°F (190°C).
3. Dredge marinated chicken pieces in potato starch. In colander, shake excess dredge.
4. Add coated chicken into hot oil and allow to cook approximately 10-12 minutes until golden brown. Probe chicken to minimum internal temperature of 355°F (180°C).
5. Remove chicken, drain and toss in a bowl with a healthy pinch mixture of white pepper and salt.
Dipping Sauce:
1. In a small bow, mix kewpie and togarshi spice together. Refrigerate until ready to use.
Assembly:
1. Serve hot with a side of togarashi dusted kewpie for dipping.