Eric Kim's Chicken Karaage

Grate a 2-inch piece of ginger into a bowl.

To the bowl with ginger, add soy sauce, sake, and granulated sugar to create the marinade.

Add fine sea salt to the marinade and mix everything together.

Cut the boneless, skinless chicken thighs into 2-inch pieces.

Add the chicken pieces to the marinade, stir to combine, then cover and refrigerate for 30 minutes.

While the chicken marinates, heat about 2 inches of oil in a saucepan to 300-320°F. Use a thermometer to monitor the temperature.

Prepare the breading station. In a small bowl, beat one large egg. In another bowl, place the cornstarch or potato starch.

Once marinated, take each piece of chicken, dip it into the beaten egg, then dredge it thoroughly in the starch.

Carefully place the breaded chicken into the hot oil. Fry in batches for 4-6 minutes, turning occasionally, until golden and cooked through.

Using a spider strainer, transfer the cooked chicken to a wire rack to drain excess oil.

Arrange the hot Karaage on a plate. Sprinkle with shichimi togarashi.

Serve immediately with lemon wedges for squeezing and Kewpie mayonnaise for dipping.