Chicken Karaage Recipe

In a bowl, whisk together the ginger, garlic, soy sauce, sake, and granulated sugar until well combined. Add the chicken pieces, stirring to make sure each piece is evenly coated in the marinade.

Cover the bowl and pop it in the refrigerator for at least 1 hour, letting the chicken soak up all those flavors.

Pour about 1 inch of vegetable oil into a heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 360 degrees F (you'll see small bubbles forming if you dip a chopstick in).

While the oil heats, line a wire rack with 2 sheets of paper towels for draining. Have your tongs ready, and put the potato starch in a separate bowl.

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.