Chicken karaage

Grate one large garlic clove into a mixing bowl on a microplane.

Peel the ginger by scraping it with a spoon and grate in about two or three teaspoons.

Add full strength soy sauce, a little sake, some mirin, a touch of sesame oil, freshly ground black pepper, a couple shakes of cayenne, a little white sugar and a little salt, and mix.

Cut boneless skinless chicken thighs into about two inch pieces, halving small thighs and cutting larger ones into three along the natural seam.

Mix the chicken into the marinade very thoroughly, finishing with the nook and cranny side down.

Refrigerate one hour minimum, up to 10 hours.

Set up a baking rack over a foil-lined pan so air circulates underneath.

Dredge two or three pieces at a time in potato starch, coating them generously, shake off the excess and set them on the rack.

The starch hydrates almost immediately, taking the pieces from white and floury to tan and sticky, which is what you want.

Flip the dredged pieces to even out any moisture underneath, and rub off any bright white thick patches of dry starch.

Refrigerate uncovered 15 to 30 minutes so the starch fully hydrates and dries a little, then tap the rack to knock off loose chunks.

Fry in 350F oil three to four minutes, without crowding, until cooked through and crunchy and browned.

After about 30 seconds stir them with a spider so they do not stick together.

Drain on a plate with paper towel for a few seconds.

Serve with optional fresh lemon, or lime.

Variation, twice fried: fry only one and a half to two minutes, cool on a rack to room temperature, then fry again in 350F oil about two minutes. It comes out darker and crispier and suits cooking ahead for a crowd.