Mix together the chicken, garlic, salt, ginger, sake, soy sauce, and mirin in a bowl until well combined. Marinate the chicken for 15 minutes.

In another bowl add the katakuriko. When the chicken is ready, squeeze excess marinade from the chicken with your hands and dredge each piece in the katakuriko. Shake off the excess starch.

Place the dredged chicken pieces on a plate. Repeat until all the chicken is coated. Place the dredged chicken pieces on a plate.)

Place a cast-iron skillet on a burner. Fill the skillet with vegetable oil to a height of at least 1 inch.

On a work surface near the skillet, set up a tray lined with newspaper or paper towels to drain the cooked tatsuta age. Turn the heat on to high. Heat the oil to 340°F.

When the oil has heated to 340°F, add the chicken to the skillet. Depending on the size of the skillet, cook the chicken in batches.

While the chicken is frying, check the oil temperature with a candy thermometer. Regulate the heat to maintain a constant 340°F oil temperature.

Fry the chicken for about 5 minutes, until he chicken turns golden brown. When cooked, transfer the chicken plate with kitchen paper to drain oil.

Serve steamed white rice and the lemon wedges on the side. Squeeze lemon juice, to taste.