Karaage Crispy Japanese Fried Chicken

In a medium bowl, combine the chicken pieces with soy sauce, sake, mirin, grated ginger, and grated garlic. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

In a separate shallow dish, place the potato starch. If using the optional egg, lightly beat it in a small bowl.

Remove the chicken from the marinade. If using the egg, dip each piece of chicken into the egg first, letting excess drip off, then dredge thoroughly in the potato starch, ensuring an even coating. If not using egg, simply dredge directly in potato starch. Gently shake off any excess starch.

Heat the vegetable oil in a deep pot or Dutch oven to 340°F (170°C). Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes until lightly golden and cooked through. Remove the chicken with a slotted spoon and place on a wire rack set over a baking sheet to drain.

Allow the chicken to rest for at least 5-10 minutes after the first fry. This allows the internal temperature to equalize and prepares it for the second frying, which will achieve maximum crispiness.

Increase the oil temperature to 375°F (190°C). Return the chicken pieces to the hot oil in batches. Fry for another 1-2 minutes, or until deeply golden brown and extra crispy.

Remove the perfectly crispy Karaage from the oil and drain again on a wire rack. Serve immediately with fresh lemon wedges on the side. A sprinkle of flaky sea salt can also enhance the flavor.