Karaage Chicken

Instructions

1. Marinate the chicken
   In a large bowl, combine chicken pieces, soy sauce, sake, mirin, grated ginger, and minced garlic. Mix well to ensure all chicken pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Prepare for frying
   Remove the chicken from the refrigerator 15 minutes before cooking. Place the potato starch in a shallow bowl. Heat vegetable oil in a deep, heavy-bottomed pot to 340°F (170°C). Line a plate with paper towels for draining.
3. Coat the chicken
   Drain excess marinade from the chicken pieces. Dredge each piece in potato starch, making sure they are fully coated but gently shaking off any excess starch. The coating should be light but complete.
4. First fry
   Working in batches to avoid overcrowding, carefully lower the coated chicken pieces into the hot oil. Fry for about 90 seconds, or until the coating is set but not yet golden. Remove and place on the paper towel-lined plate.
5. Double fry for crispiness
   Increase the oil temperature to 350°F (180°C). Return the chicken to the hot oil in batches and fry for another 1-2 minutes until golden brown and crispy. The internal temperature should reach 165°F (74°C).
6. Drain and season
   Transfer the fried chicken to fresh paper towels to drain excess oil. While still hot, you can sprinkle with a small pinch of salt if desired, though the marinade usually provides enough seasoning.
7. Serve
   Arrange the karaage on a serving plate alongside shredded cabbage and lemon wedges. Serve immediately while hot and crispy. Japanese mayonnaise can be offered as a dipping sauce if desired.