Karaage Chicken (Japanese-Style Fried Chicken)

In a large bowl, combine the soy sauce, sake, mirin, garlic, ginger, and sesame oil. Add the chicken pieces, making sure each piece is well coated in the marinade.

Cover and refrigerate for at least 30 minutes, preferably 1-2 hours for maximum flavor. (Pro tip: If you’re short on time, even a quick 15-minute marinade will still work wonders.)

After the chicken has marinated, remove it from the fridge and let it come to room temperature for about 10 minutes.

In a separate bowl, add the potato starch (or cornstarch). Dredge each piece of chicken in the starch, making sure it's well coated. Shake off any excess starch.

Pour vegetable oil into a deep pan or pot, filling it about 2 inches deep. Heat the oil to 340°F (170°C). You can test the oil by dropping in a small piece of the starch-coated chicken—if it bubbles and rises to the surface, the oil is ready.

Fry chicken in batches to avoid overcrowding, carefully lower the chicken pieces into the hot oil. Fry for about 4-5 minutes, turning occasionally, until the chicken is light golden and cooked through. Transfer the chicken to a wire rack or paper towels to drain.

Once all the chicken has been fried once, increase the heat of the oil to 375°F (190°C). Fry the chicken again for 1-2 minutes to achieve that perfect crispy exterior. The second fry helps lock in the juiciness of the meat.

Transfer the karaage chicken to a serving platter and garnish with lemon wedges. Serve immediately while the chicken is hot and crispy. For an authentic touch, serve with a side of Japanese mayo or a light ponzu dipping sauce.