With juicy marinated chicken coated in an ultra-crisp shell, this karaage is ready as your main dish on the top of the plate to eat with family or to pack into a bento box!
Combine ginger, garlic, sake, shoyu koji and sugar.
Toss chicken into bite-sized pieces.
Put the tossed chicken in shallow baking dish, marinade it by using the ingredients in (step 1). Leave it for at least 30 minutes to over night.
In a bowl, combine potato starch, salt and pepper. Roll the chicken in starch mixture to coat. Rest it on the rack.
In a large pan, heat 2 inches of oil 325 degrees and no lower than 300 degrees. Fry for about 3 minutes, or until golden brown. Remove from oil using with your chopsticks, drop it on on newsprint or paper towels.
Zest lemon and sprinkle it all over the cooked chicken. You can add lettuce and cucumber slices for a cool contrast, if you like.