Instruction

• Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine
• Add the chicken, then stir to coat evenly
• Cover and refrigerate for at least 1 hour
• Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F
• Line a wire rack with 2 sheets of paper towels and get your tongs out
• Put the potato starch in a bowl Add a handful of chicken to the potato starch and toss to coat each piece evenly
• Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through
• Transfer the fried chicken to the paper towel lined rack
• 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
• Serve with lemon wedges