Japanese-style deep-fried chicken

Peel and finely chop the garlic.

Chop the peeled ginger finely as well.

Slice the green onion into rings, set aside some for serving.

Mix the prepared vegetables, add soy sauce, sake, water, salt, starch, and flour. Stir.

Cut the chicken into pieces the size of a walnut.

Place the chicken in the prepared marinade and mix to coat the meat completely.

Heat the oil to 160–170 degrees.

Fry the chicken in oil for 4-6 minutes. To check for doneness, take a piece and cut it. It should be white inside.

Place the cooked chicken on a paper towel to remove excess fat.

Place the karaage chicken on a plate, garnish with green onion rings, and serve with a slice of lemon.