Making Crispy Karaage Japanese Fried Chicken is straightforward if you follow these simple steps:

1. Marinate the Chicken: In a bowl, combine soy sauce, sake, mirin, grated ginger, minced garlic, and black pepper. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

2. Prepare the Coating: In a separate bowl, mix potato starch and all-purpose flour together. This combination will create the perfect crispy texture.

3. Heat the Oil: In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of the coating; if it sizzles, it’s ready.

4. Coat the Chicken: Remove the marinated chicken from the refrigerator. Take each piece and dredge it in the potato starch and flour mixture, ensuring an even coating.

5. Fry the Chicken: Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook for about 5-7 minutes or until they are golden brown and cooked through.

6. Drain Excess Oil: Once cooked, transfer the chicken to a plate lined with paper towels to absorb excess oil.

7. Repeat: Continue frying the remaining chicken pieces until all are cooked.

8. Serving: Serve immediately for the best taste and texture.

These steps will guide you in creating this incredible Crispy Karaage Japanese Fried Chicken effortlessly.