Cut the boneless chicken thighs into bite-sized pieces and combine them with soy sauce, sake, grated ginger, minced garlic, and a pinch of salt in a large bowl. Cover and refrigerate for at least 1 hour, preferably overnight.

In another bowl, pour in cornstarch. Remove excess marinade from each piece of chicken and roll them in the cornstarch until evenly coated.

In a deep frying pan, heat the vegetable oil to approximately 350°F (175°C). Use a small piece of bread to check readiness.

Carefully add the chicken pieces in batches to the hot oil, making sure not to overcrowd the pan. Fry each batch for 4-5 minutes on each side or until golden brown.

Use a slotted spoon to transfer the fried chicken onto paper towels, allowing them to drain excess oil.

Plate your delicious Chicken Karaage, garnish with fresh herbs or lemon wedges, and serve hot.