Instructions
Begin by preparing the marinade: in a bowl, whisk together freshly grated ginger, minced garlic, soy sauce, sake, and granulated sugar until the sugar dissolves and the mixture is well-blended. Add the boneless, skinless chicken pieces to this aromatic marinade and stir to coat each piece evenly. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to deeply penetrate the chicken. Next, pour about 1 inch of vegetable oil into a heavy-bottomed pot and heat until it reaches 360°F (182°C), the ideal temperature for frying to achieve a crispy texture without absorbing excess oil. Meanwhile, line a wire rack with two sheets of paper towels to drain the fried chicken later. Place the potato starch in a shallow bowl. Taking a handful of marinated chicken at a time, toss the pieces in the potato starch, ensuring each piece is thoroughly coated with an even layer. Carefully drop the coated chicken into the hot oil in batches to avoid crowding, which helps maintain the oil temperature. Fry the chicken pieces until they turn a medium golden brown and are cooked through, about 4-5 minutes. Use tongs to transfer the fried chicken to the prepared wire rack to drain excess oil. If you prefer your karaage extra crispy and durable, allow the chicken to cool briefly, then return it to the hot oil for a second fry until the exterior becomes a deeper golden color. Serve immediately with fresh lemon wedges to squeeze over the crispy chicken for a zesty finish.
