Tori no Karaage Japanese Style Fried Chicken

Cut the chicken thighs into bite-sized pieces, approximately 3-4 cm in size.

In a bowl, combine the soy sauce, sake, mirin, grated ginger, and grated garlic. Add the chicken pieces and massage the marinade into the chicken. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Drain any excess liquid from the marinated chicken. In a separate shallow dish, place the potato starch. Dredge each piece of chicken thoroughly in the potato starch, ensuring it's completely coated. Shake off any excess.

Heat the vegetable oil in a deep pot or wok to 170°C. If you don't have a thermometer, a small drop of starch should sizzle immediately and float to the surface.

Carefully add the chicken pieces to the hot oil, frying in batches to avoid overcrowding the pot. Fry for 2-3 minutes until lightly golden and cooked through. Remove with a slotted spoon and place on a wire rack to drain.

Once all chicken is fried once, increase the oil temperature to 180°C. Re-fry the chicken in batches for another 1-2 minutes until deeply golden brown and extra crispy. This second fry is crucial for ultimate crispiness.

Transfer the crispy karaage to a serving platter. Serve immediately with lemon wedges and a side of Japanese mayonnaise, if desired.