Karaage (Japanese Fried Chicken)

Recipe courtesy of
Goods Luncheonette
4125 State Route 28, Boiceville
Goodslunch.com 845.688.3260

If you want to ensure a steady stream of customers, open a fast-food joint directly across from a high school. If you want to keep your soul intact, fill your menu with quality ingredients. Chefs Adam Kowalsky and Zach Johnan opened Good Luncheonette in 2014 across from Onteora High School with the ambition of making wholesome fast food from scratch. To that end, they offer a wide variety of crowd-pleasing choices (many vegetarian or vegan), including egg and cheese on a homemade roll and “Gangsta Salad,” which combines fresh greens, cucumbers and a hardboiled egg. They do a brisk business, even in the summer when school is out, and were kind enough to share their “Karaage” (pronounced kah-rah-ah-geh) chicken recipe, that takes inspiration from a popular Japanese preparation. —E. Steinman

Serves 3-4

1 pound boneless, skin-on chicken thighs
½ cup potato starch
Pinch of black pepper
2 to 3 scallions, sliced

For the marinade:

1 elbow fresh ginger (about a 2-inch piece), peeled and minced
1 clove garlic, sliced
1 scallion, chopped
1½ tablespoon honey
1 tablespoon sesame oil
¼ cup soy sauce

In a shallow bowl, mix marinade ingredients. Add the chicken, turning in the bowl to ensure coverage. Refrigerate, allowing chicken to marinate for at least 30 minutes and up to 3 hours.

Prepare a deep fryer or deep pan with at least one inch of peanut or vegetable oil and heat to 350°. Dredge marinated chicken in potato starch and then fry, turning after 2 minutes, until chicken is cooked through (about 5 minutes total, depending on size of chicken thigh). Remove and drain on paper towels.

To Serve: Top chicken with sriracha mayo, pickled onions (see below) and a crack of pepper and garnish with sliced scallion. Place on your favorite salad for a great summer lunch!

Pickled Onions (makes about 1 heaping cup)
1 cup rice wine vinegar
¼ cup white sugar
1 tablespoon Mexican oregano
1 red onion, thinly sliced

Whisk the vinegar, sugar and oregano together. Add red onion and let pickle overnight in the refrigerator.

Sriracha Mayo

1 cup mayo
1 tablespoon sriracha
Pinch of salt

Mix all ingredients together in mixing bowl.

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