Chicken Karaage

• Boneless skin chicken450 g
• Ginger1 tbsp
• Garlic1 clove
• Soy sauce2 tbsp
• Sake1 tbsp
• Granulated sugar2 tsp
• Potato starch1/3 cup
• Vegetable oil1/3 cup (plus 1 inch for frying)
• Lemon1/3 cup (wedges)

Steps · tap to check off

1. 1Whisk ginger, garlic, soy sauce, sake, and sugar in a bowl.
2. 2Toss chicken in marinade, cover, and refrigerate for at least 1 hour. 1:00:00
3. 3Heat 1 inch of oil in a heavy pot to 360°F.
4. 4Dredge chicken pieces in potato starch until evenly coated.
5. 5Fry chicken in batches until medium brown and cooked through.
6. 6Drain on a wire rack lined with paper towels.
7. 7Optional: Flash fry a second time after cooling for extra crispness.
8. 8Serve hot with lemon wedges.