Pat the chicken pieces dry with paper towels. In a bowl large enough to hold the chicken, combine grated ginger, grated garlic, light soy sauce, mirin, sake, sesame oil, sugar, black pepper, and kosher salt. Stir to dissolve sugar and salt.

Marinate

Add the chicken pieces to the marinade and toss to coat well. Cover and refrigerate for 30 minutes to 2 hours. (30 minutes for quicker cook, up to 2 hours for deeper flavor; do not exceed 4 hours to avoid overly soft texture.)

Coat for frying

About 20 minutes before frying, remove chicken from fridge to come closer to room temperature. In a shallow dish, whisk together potato starch and all-purpose flour. Lightly toss each marinated piece in the starch-flour mix, pressing gently so a thin, even coating adheres. Shake off excess.

Heat oil

Pour neutral frying oil into a deep pot or a heavy-bottomed pan to a depth of 1½–2 inches (approx. 3–4 cups depending on vessel). Attach a thermometer if available. Heat oil to 325°F (160–165°C) for the first fry.

First fry (set the crust)

Working in small batches (do not overcrowd), gently lower coated chicken pieces into the oil. Fry for 3–4 minutes, until the coating is set and the chicken is cooked about 80% through but not deeply browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Let rest 3–5 minutes.

Second fry (crisp finish)

Increase oil temperature to 375°F (190°C). Return chicken in batches and fry for 1–2 minutes more, until golden-brown and very crisp. Remove to a rack to drain briefly (about 1–2 minutes). Season immediately with a light pinch of kosher salt if desired.

Kyoto-Carolina BBQ Sauce

Make the Kyoto-Carolina BBQ sauce

In a small bowl, combine Kewpie mayonnaise, Japanese-style barbecue sauce (or hoisin), apple cider vinegar, honey, Kyoto-style sweet soy (or dark soy with a pinch sugar), smoked paprika, and togarashi or cayenne if using. Whisk until glossy and smooth. Taste and adjust acidity or sweetness to your preference.

Warm (optional)

If you prefer a slightly warm glaze, gently heat the sauce in a small saucepan over low heat for 1–2 minutes, stirring, do not boil. Remove from heat.

Finish & Serve

Plate and dress

Arrange fried karaage on a serving plate atop shredded cabbage or next to pickles if using. Spoon or drizzle the Kyoto-Carolina BBQ sauce over half the pieces or serve the sauce on the side for dipping.

Drizzle Kewpie

If you want an extra creamy finish, put the extra Kewpie mayonnaise into a squeeze bottle or small piping bag and lightly drizzle in a thin zigzag over the karaage.

Garnish and serve

Sprinkle toasted sesame seeds and chopped scallion over the sauced chicken. Serve immediately with lemon wedges to squeeze over the chicken before eating.