How to make karaage:

• Cut the chicken into 5 cm (2- inch) pieces and season with salt and pepper.
• Grate the ginger and garlic. Combine with the rest of the marinade.
• Place the chicken and marinade in a ziplock bag and marinade for 1 hour in the refrigerator. 
• Heat the oil in a saucepan to 160 ºC/ 320 °F.
• Combine the cornstarch and all purpose flour in a bowl. 
• Coat the chicken piece by piece and place on a tray.
• Fry the chicken for around 2 minutes till a very light brown. Place on a wire rack.
• Using a fine mesh sieve, clean the oil. Heat the oil to 180 ºC/ 356°F.
• Fry the chicken again for around 1 minute or until golden brown. This will help give a crispy exterior.
• Serve with a side of mayonnaise and a wedge of lemon.