Steps

1. Peel and grate the garlic.
   🕒 02:16
2. Cut the lemon into 8 wedges.
   🕒 02:33
3. Pierce the chicken breast in several places with a fork.
   🕒 02:57
4. Make 2 vertical cuts in the chicken breast.
   🕒 03:30
5. Cover the chicken breast with plastic wrap and pound it flat with a rolling pin or similar.
   🕒 03:38
6. Cut the chicken breast in half lengthwise, then slice it into thin sticks.
   🕒 04:08
7. Place the cut chicken breast in a bowl, add potato starch 2 tsp, chicken stock 2 tsp, oyster sauce 1 tsp, sake 1 and 1/2 tbsp, grated garlic 1 clove, and black pepper to taste, then massage well. [Pro Tip!] Pounding the meat makes it easier for the flavors to penetrate. If you're short on time, vigorously massaging the meat can shorten the marinating time. (If marinating, 10-15 minutes is a good guide.)
   🕒 05:24
8. Prepare potato starch to taste on a tray.
   🕒 08:46
9. Add vegetable oil 1cm deep to a pot and heat it to about 170°C over medium to medium-high heat. [Pro Tip!] Heating the oil thoroughly before adding the chicken ensures a crispy coating and prevents it from absorbing too much oil.
   🕒 08:54
10. Lightly coat the marinated chicken breast with the prepared potato starch to taste.
    🕒 09:03
11. Add the potato starch-coated chicken breast to the hot oil and fry until golden brown. [Pro Tip!] Since the chicken breast is thinly sliced, it fries quickly. Over-frying will make it tough, so frying quickly is key.
    🕒 09:22
12. Remove the fried karaage to a wire rack lined with kitchen paper on a tray to drain excess oil.
    🕒 12:12
13. Sprinkle the drained karaage with seasoned salt to taste and black pepper to taste. [Pro Tip!] Sprinkling black pepper at the end enhances its aroma, making it even more delicious with a 'two-stage' application.
    🕒 13:52
14. Squeeze the 1/8 lemon wedge over the karaage and serve.
    🕒 14:23