This is a story of subliminal messaging. Here's where it begins: this weekend, I was researching some Korean noodle soup recipes and came across a recipe for spicy Korean chicken wings that looked awfully tasty, which then reminded me of the yangnyeom dak recipe that Sabs and Randall made (which they confirmed was delicious). Then today I'm on Muni, and the New York Times ran a feature piece on the proliferation of fried chicken across the city which was then alluded to by Gawker (turns out, I'm either a yuppie or I'm rich as I'm just picking up on the fried chicken trend now), so naturally, what else could I possibly make for dinner but:

A little kara-age with some gyoza dumplings and the fixings. Now I'm wondering if I should be preparing myself for judgement day and if it will come in the form of a giant, fiery chicken.

This is the Japanese version of fried chicken.  I had made this recipe from "Let's Cook Japanese Food" by Amy Kaneko a few times, and each time it came out a little soggy.  So taking a page from my favorite pommes frites recipe, this time around I fried it twice and so revealed the secret to crispy but juicy kara-age. Oishii!!

Note: This dish is also awesome as cold leftovers!

Ingredients:

• 1 c. soy sauce
• 1 small yellow onion, finely chopped
• 1 tbsp. garlic, minced
• 1 tbsp. ginger, peeled and grated
• 1.5 lbs. boneless, skinless chicken thighs, cut in thirds on the diagonal
• Canola oil, for frying
• 1.5 c. corn starch
• Lemon wedges

Directions:

Combine soy sauce, onion, garlic and ginger in a medium sized bowl. Add the chicken and let stand at room temperature for at least 10 minutes but no more than 30 minutes.

Pour oil into a deep skillet, about 3/4" to 1" deep, and heat to 350 degrees, or until bubbles immediately form when you insert a chopstick vertically into the oil. When the oil is ready, coat each piece of chicken in the corn starch, shaking off the excess, and drop into the oil. Cook for about 6 minutes, turning a few times with tongs or chopsticks. When golden brown and cooked through, remove from oil and drain on a paper towel-lined plate. Repeat with the remaining chicken.

When all of the chicken is cooked once, turn the heat up a bit and drop the fried chicken pieces back into the oil and fry on both sides for another 2-3 minutes. When crispy, remove to fresh paper towels. Serve with lemon wedges.

Inspired by: "Let's Cook Japanese Food" by Amy Kaneko