Steps

1. Prepare the chicken thighs for karaage.
   🕒 01:00
2. In a bowl, combine grated ginger (1 clove), grated garlic (1 clove), salt (2/3 tsp), sake (1 tsp), sesame oil (1 tbsp), and a generous amount of coarsely ground black pepper. Mix well to create the marinade.
   🕒 01:31
3. Add the cut chicken thighs to the marinade bowl and rub firmly, ensuring very little liquid comes out.
   🕒 02:08
4. Cover with plastic wrap and let it marinate for a while.
   🕒 02:41
5. Transfer the marinated chicken thighs to a tray and thinly and evenly coat them with potato starch (4-5 tbsp). [Here's the trick!] A thinner coating results in a lighter, crispier fry.
   🕒 02:55
6. Heat frying oil (to taste) and sesame oil (1 tbsp) in a frying pan over medium heat.
   🕒 03:45
7. Drop a small piece of chicken (a scrap) into the oil. When it sizzles, the oil is at the right temperature. Remove the scrap.
   🕒 04:27
8. Place the chicken thighs skin-side down in the frying pan and start frying. [Here's the trick!] The guideline is for about half of the chicken to be submerged in the oil.
   🕒 04:45
9. Leave for a while until browned, then flip.
   🕒 05:32
10. Fry the other side until golden brown and crispy.
    🕒 06:04
11. Increase the heat for the finish and fry while rolling the pieces around to coat them evenly with oil.
    🕒 07:01
12. When transferring to a rack to drain oil, place them from a distance so oil doesn't drip onto them, and place them skin-side up.
    🕒 07:21
13. Fry the remaining chicken thighs in the same manner and drain the oil.
    🕒 07:55
14. Arrange on a plate and serve with your favorite citrus (to taste).
    🕒 08:33