Chicken Karaage

Instructions

1. Prepare the marinade
   In a large bowl, combine soy sauce, sake, mirin, grated ginger, minced garlic, and sesame oil. Mix thoroughly to create the marinade.
2. Marinate the chicken
   Add the chicken pieces to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 2 hours for maximum flavor penetration.
3. Prepare for frying
   Remove the chicken from the refrigerator 15 minutes before cooking to bring it closer to room temperature. Meanwhile, heat vegetable oil in a deep pot or wok to 340-350°F (170-175°C). Place potato starch in a shallow dish.
4. Coat the chicken
   Working in batches, remove chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in potato starch, ensuring an even coating. Shake off any excess starch.
5. First fry
   Carefully lower coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for about 90 seconds until the coating is set but not yet golden. Remove and let rest on a wire rack for 1-2 minutes.
6. Second fry
   Increase oil temperature to 375°F (190°C). Return the chicken to the oil and fry for an additional 1-2 minutes until deeply golden brown and crispy. This double-frying technique ensures a crunchier exterior.
7. Drain and season
   Transfer the fried chicken to a paper towel-lined plate to drain excess oil. While still hot, you can sprinkle with a pinch of salt if desired.
8. Serve
   Arrange the karaage on a serving plate with lemon wedges and Japanese mayonnaise on the side. Serve immediately while hot and crispy, traditionally with shredded cabbage as a side.