Chicken Karaage

Working in batches, take a handful of marinated chicken pieces and add them to the bowl of potato starch. Toss gently to coat each piece thoroughly, shaking off any excess.

Carefully lower the coated chicken into the hot oil. Fry until the exterior turns a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel-lined rack to drain.

If you're after an even crispier bite, let the first batch cool slightly, then fry it a second time until it reaches a darker, deeper brown color. Serve the karaage hot with fresh lemon wedges on the side.