Chicken Karaage

Instructions

1- Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine.

2- Add the chicken, then stir to coat evenly.

3- Cover and refrigerate for at least 1 hour.

4- Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F.

5- Line a wire rack with 2 sheets of paper towels and get your tongs out.

6- Put the potato starch in a bowl Add a handful of chicken to the potato starch and toss to coat each piece evenly.

7- Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through.

8- Transfer the fried chicken to the paper towel lined rack.

9- If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once.

10- Serve with lemon wedges.