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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 ext...
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 ext...
Instructions
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1Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine
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2Add the chicken, then stir to coat evenly
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3Cover and refrigerate for at least 1 hour
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4Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F
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5Line a wire rack with 2 sheets of paper towels and get your tongs out
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6Put the potato starch in a bowl
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7Add a handful of chicken to the potato starch and toss to coat each piece evenly
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8Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through
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9Transfer the fried chicken to the paper towel lined rack
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10If 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
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11Serve with lemon wedges
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