Japanese-Style Fried Chicken Thighs (Gluten-Free Karaage)

seriouseats.com

Eli E

½ cup (120 grams) buttermilk

2-inch piece fresh ginger, peeled and thinly sliced

2 garlic cloves, thinly sliced

3 scallions, white and green parts, thinly sliced

2 tablespoons (33 grams) gluten-free soy sauce

1 tablespoon (14 grams) Asian sesame oil

1 tablespoon (13 grams) light brown sugar

¼ teaspoon (1.5 grams) fine sea salt

6 medium chicken thighs (about 2 ¼ pounds or 1 kilogram)

3 cups (552 grams) potato starch

Rice bran oil or peanut oil for deep-frying

Directions at seriouseats.com

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