Step 1 of 5
Chicken Karaage
Whisk together the ginger, garlic, soy sauce, sake, and sugar in a bowl. Add the chicken pieces and stir to coat evenly. Cover and refrigerate for at least 1 hour.
Step 2
Pour vegetable oil into a heavy-bottomed pot to a depth of 1 inch. Heat to 360°F (182°C). Line a wire rack with paper towels.
Step 3
Put the potato starch in a bowl. Add the marinated chicken in handfuls and toss to coat each piece evenly.
Step 4
Fry the chicken in batches, a few pieces at a time so the pot never gets crowded, for about 4 minutes per batch — the coating should be an even golden brown and the chicken cooked through. Lift each batch onto the paper-towel-lined rack and let the oil come back up to 360°F (182°C) before starting the next one.
Step 5
Pile the karaage onto a plate and serve hot, with lemon wedges to squeeze over.
