Chicken Karaage

• Chicken1 lb Boneless skin
• Ginger1 tablespoon
• Garlic1 clove
• Soy sauce2 tablespoons
• Sake1 tablespoon
• Granulated sugar2 teaspoon
• Potato starch1/3 cup
• Vegetable oil1/3 cup
• Lemon1/3 cup

Instructions

1. 1

   Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine.

2. 2

   Add the chicken, then stir to coat evenly.

3. 3

   Cover and refrigerate for at least 1 hour.

4. 4

   Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F.

5. 5

   Line a wire rack with 2 sheets of paper towels and get your tongs out.

6. 6

   Put the potato starch in a bowl Add a handful of chicken to the potato starch and toss to coat each piece evenly.

7. 7

   Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through.

8. 8

   Transfer the fried chicken to the paper towel lined rack.

9. 9

   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.

10. 10

    Serve with lemon wedges.