Chicken Karaage

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tbsp ginger
• 1 clove garlic
• 2 tbsp soy sauce
• 1 tbsp sake
• 2 tsp granulated sugar
• ⅓ cup potato starch
• ⅓ cup vegetable oil
• ⅓ cup lemon (optional)

Steps

1. In a bowl, whisk together ginger, garlic, soy sauce, sake, and sugar. Add the chicken pieces, toss to coat, then cover and refrigerate for at least 1 hour.
2. Pour about 1 inch of vegetable oil into a heavy-bottomed pot and heat to 360°F (180°C). Prepare a wire rack lined with paper towels.
3. Place potato starch in a separate bowl. Working in batches, add a handful of marinated chicken to the starch and toss until evenly coated.
4. Carefully fry the chicken in batches for 3-5 minutes, or until golden brown and cooked through. Avoid overcrowding the pot.
5. Transfer fried chicken to the prepared wire rack to drain excess oil. For extra crispiness, you can double-fry the chicken after it has cooled slightly.
6. Serve immediately with fresh lemon wedges.