Karaage Chicken

1: Slice the chicken breast into strips and thighs in half and place them into a pot or bowl.

2: Add soy sauce, sake, sesame oil, microplanned ginger, and garlic. Mix everything together, cover with a lid, and place in the fridge for 1 to 4 hours.

3: Add potato starch into a bowl.

4: Dredge the marinated chicken in the potato starch and place them onto a baking sheet.

5: Fill a large pot halfway up with vegetable oil and bring it up to 350F.

6: In small batches, place the chicken into the oil and fry for 3 to 4 minutes, stirring occasionally to prevent sticking.

7: Remove the chicken from the fryer and place it onto a baking sheet lined with a cooling rack.

8: Cool the chicken for 5 minutes and then fry a second time for 2 minutes for extra crispiness.

9: Remove the chicken from the fryer and back onto the baking sheet.

10: Season the chicken with salt and togarashi while it's still hot.

11: Serve the karaage chicken with kewpie mayo, lemon slices, and scallions.