Chicken Karaage

Ajouter the ginger, Ail, soy sauce, sake and Sucre to a bowl and Fouetter to combine

Ajouter the Poulet, then Remuer to coat evenly

Couvrir and refrigerate for at least 1 hour.

Ajouter 1 inch of Huile végétale to a heavy bottomed pot and Chauffer until the oil reaches 360 degrees F

Line a wire rack with 2 sheets of paper towels and get your tongs out

Put the Pomme de terre starch in a bowl

Ajouter a handful of Poulet to the Pomme de terre starch and toss to coat each piece evenly.

Frire the karaage in batches until the exterior is a medium brown and the Poulet is cooked through

Transfer the fried Poulet to the paper towel lined rack

If you want the karaage to stay crispy longer, you can Frire the Poulet a second time, until it's a darker color after it's cooled off once

Servir with Citron wedges.