Cut the boneless chicken thighs into bite-sized pieces and mix them with soy sauce, sake, minced garlic, and grated ginger in a bowl. Let it marinate for 30 minutes to 1 hour for maximum flavor.

In a separate bowl, add potato starch or cornstarch. This will be the secret to achieving that glorious crunchy texture.

Pour two inches of neutral oil into a deep pan and heat it to 350°F (175°C). Make sure the oil is hot enough; you can test it with a drop of batter—it should sizzle!

Carefully coat the marinated chicken pieces in the starch and then fry them in batches, cooking for about 4-5 minutes until they turn golden brown and crispy. Avoid overcrowding for the best results.

Once cooked, transfer the fried chicken onto paper towels to drain excess oil, allowing it to rest for a minute.

Plate your delicious Karaage and serve with lemon wedges and your favorite dipping sauce, like ponzu, for an exciting flavor boost!