Chicken Karaage

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5-10 Chicken thigh fillets, cut into 2 inch pieces (make sure each piece is about the same size so it takes about the same amount of time to deep fry.)

¼ cup potato starch (Please adjust if necessary. If you use 10 chicken thighs, probably about ½ cup)

Oil for deep frying

A couple of lemon wedges

Ichimi Togarashi (Japanese red chili pepper flakes) (optional)

¼ onion, grated

½ Tbsp. ginger (1.5 inch ginger), grated

2 cloves garlic, minced

1 egg yolk

2 Tbsp. sake

1 Tbsp. soy sauce

1 Tbsp. sesame oil

1 tsp. salt

Freshly ground black pepper

Green onion for garnish (optional)

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