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Extra-crispy karaage na minarinate ang chicken thigh sa toyo, sake, mirin, bawang, at luya, binalutan ng potato starch at piniprito.
Linisin ang manok. Alisin ang labis na taba, dugo, cartilage, o litid.
Trim the chicken. Carefully use a knife to remove any unwanted excess fat, blood, cartilage, or tendons.
Ilagay ang manok na nakaharap ang balat pataas at hiwain sa sukat ng isang kagat. Patuyuin ng paper towels.
Place the chicken skin-side up and cut it into convenient bite-sized pieces. Use paper towels to well pat the chicken dry, ensuring all moisture is removed.
Sa isang mangkok, pagsamahin ang sake, toyo, mirin, bawang, luya, at sesame oil. Idagdag ang manok at haluing mabuti para mabalutan.
In a bowl, combine the sake, soy sauce, mirin, grated garlic, grated ginger, and sesame oil, stirring them together. Add the chicken pieces to this mixture and stir until they are well and evenly coated.
Takpan at i-marinate sa ref ng humigit-kumulang 30 minuto.
Cover the bowl and allow the chicken to marinate in the refrigerator for about 30 minutes.
Ilagay ang 3 kutsara ng potato starch sa plastic bag. Ilipat lamang ang mga piraso ng manok sa bag. Isara at igulong para mabalutan nang pantay.
Place three tablespoons of potato starch (roughly 24 grams) into a plastic bag. Using chopsticks or tongs, carefully transfer only the marinated chicken pieces into the bag. Seal the bag securely and shake it well to ensure the chicken is evenly coated.
Idagdag ang natirang 1 kutsara ng potato starch at igulong muli. Hayaang magpahinga ang manok sa freezer ng 10 minuto.
Add the remaining one tablespoon of potato starch (about 8 grams) to the bag and shake once more to coat well. (If you notice the coating appears too thin, feel free to add a little extra starch.) Allow the coated chicken to rest in the freezer for 10 minutes.
Magpainit ng mantika para sa pagpiprito sa humigit-kumulang 160°C. Idagdag ang mga piraso ng manok sa mantika.
Heat oil suitable for deep frying. You'll know it's ready when a small piece of coating dropped into the oil sinks to the bottom and then quickly floats back to the surface (this indicates a temperature of about 320°F / 160°C). Carefully place the chicken pieces into the hot oil.
Magprito sa mababang apoy ng humigit-kumulang 3 minuto, pagkatapos ay palakasin ang apoy at magprito ng isa pang 2 minuto hanggang crispy. Alisin at patuyuin nang mabuti sa paper towels.
Fry the chicken over low heat for about 3 minutes. Afterward, increase the heat and continue frying for an additional 2 minutes, or until the chicken becomes well crispy. Once it reaches your desired crispiness, remove the chicken and drain it well on paper towels.
Ayusin ang manok sa plato at ihain.
Arrange the fried chicken on a plate, stacking the pieces as desired. Serve immediately and enjoy!
