Karaage

In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.

Fill an aluminum or thin stainless steelpot (best for quick temperature adjustments), with sides at least 12¾ cm tall, with about 7½ cm of peanut oil. Heat the oil to 175 °C. Place several layers of newsprint or paper towels on a sheet pan.

While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.

Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 165 °C (temperature will fall when you add chicken) and no lower than 150 °C. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.

When all the chicken has been fried once, increase the oil’s temperature to 190 °C. Fry chicken pieces a second time, keeping the oil between 175 °C and 190 °C, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don’t serve it immediately.

Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.