Prep the Chicken:

• If using bone-in or skin-on chicken, trim any excess fat and pat dry with paper towels. Cut chicken into bite-sized pieces if necessary.

Make the Marinade:

• In a medium bowl, whisk together soy sauce, sake (or white wine), grated ginger, minced garlic, and sugar.

Marinate the Chicken:

• Place the chicken pieces into the marinade and toss until evenly coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for 30 minutes to 1 hour.

Prepare the Coating Mixture:

• In a shallow dish, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Mix well.

Coat the Chicken:

• Remove the marinated chicken from the refrigerator and pat dry with a paper towel to remove excess liquid.
• Dredge each piece of chicken into the flour mixture, ensuring they’re fully coated. Shake off any excess flour mixture.

Heat the Oil:

• In a deep pot or large skillet, heat vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer if available to monitor the temperature.

Fry the Chicken:

• Working in batches to avoid overcrowding, carefully place the coated chicken pieces into the hot oil. Fry for 8-10 minutes, or until the chicken is golden brown and crispy on the outside, and the internal temperature reaches 165°F (74°C).

Drain the Fried Chicken:

• Use a slotted spoon or wire rack to remove the fried chicken from the oil. Place on a paper towel-lined plate to drain excess oil.

Serve Hot:

• Serve Karaage immediately while hot, with a side of dipping sauce such as mayonnaise, soy sauce, or spicy chili sauce. Garnish with lemon wedges for added zest.