Chicken Karaage

 Season chicken with salt and pepper. Combine ginger, garlic, soy sauce, sake or cooking wine, sesame oil, and sugar in a bowl.

 Add chicken to the marinade. cover with plastic wrap and marinate in the refrigerator for at least 1 hour.

Preheat oil in a deep, heavy-bottomed pan until it registers 325°F on a deep-fry thermometer. Drain chicken pieces from the marinade. Dredge chicken in cornstarch. Deep-fry chicken in batches until golden and crisp. Drain on paper towels to remove excess oil.

Serve immediately with mayonnaise and lemon wedges on the side.