Name: Spicy Chicken Karaage with Dipping Sauce
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT4H0M0.000S
Yield: 4 servings
Ingredients: 2 to 3 pieces boneless, skinless chicken thighs (1 to 1 1/2 pounds); 3 tablespoons soy sauce (tamari for gluten-free); 1 tablespoon minced garlic (about 3 large cloves); 1 tablespoon minced ginger (about 1 inch); 1 tablespoon sake; 1/2 teaspoon mirin; 1/2 teaspoon sesame oil; 1 to 2 tablespoons chili powder (or chili sauce); 1/3 cup potato starch; Neutral oil, for frying; 2 tablespoons butter; 2 tablespoons sugar; 16 ounces mayonnaise; 2 tablespoons tomato paste; 2 teaspoons sriracha sauce (or to spice level preference); 1 tablespoon garlic powder; 2 teaspoons onion powder; 1 teaspoon Spanish paprika powder

Directions

Special equipment:

a deep-fry thermometer

For the chicken and marinade: Cut the chicken thighs into uniform 1 1/2-inch pieces. (Leave the skin on for maximum crispiness.)
In a bowl, combine the soy sauce, garlic, ginger, sake, mirin and sesame oil. Add the chicken pieces, then massage well to distribute the flavor. Mix the chili powder or sauce right into the marinated chicken until it's blended. Cover and let sit in the refrigerator for at least 3 hours (preferably overnight) for the marinate to penetrate deeper.
Drain away any excess marinade from the chicken. Place the potato starch in a shallow bowl and dredge each piece until fully and evenly coated. Shake off any excessive loose starch before frying.
Pour 1 1/2 to 2 inches neutral oil into a heavy-bottomed pot and heat it to 350 degrees F (176 degrees C). Fry the chicken in small batches to avoid crowding the pot. Cook until a very light golden brown, 3 to 4 minutes, then remove and rest on a wire rack.
Crank the heat up to bring the oil temperature back to 350 to 375 degrees F (176 to 190 degrees C). Return all the chicken pieces back to the oil for a quick 60- to 90-second flash-fry. This draws out lingering moisture and creates a deeply golden, shatteringly crisp crust. Serve with the dipping sauce.
For the dipping sauce: Melt the butter and sugar together in a saucepan over low heat, whisking until the sugar dissolves. Set it aside to cool slightly.
In a bowl, combine the mayonnaise, tomato paste, sriracha and butter mixture and whisk until smooth and fully blended. Sift the garlic powder, onion powder and paprika into the wet mixture, whisking continuously, until the sauce is uniform and creamy.