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In a large bowl, mix the chicken pieces with soy sauce, sake, grated ginger, and garlic. Make sure all the chicken is well coated.
In a shallow dish, combine the potato starch and plain flour. Drain any excess liquid from the marinated chicken and toss the pieces in the starch and flour mixture, pressing lightly to ensure they are coated. Shake off any excess flour.
Place the coated chicken pieces on the wire rack or in the air fry basket of the Panasonic NN-CT56, making sure they are spaced apart. Generously spray the chicken with cooking oil spray.
Set the air fryer to 220°C and cook the chicken for 15 minutes, or until it is golden brown, crispy, and fully cooked.
Once done, transfer the crispy karaage to a serving plate. Serve immediately with a side of finely shredded cabbage and cherry tomatoes, along with Kewpie mayonnaise for dipping and lemon wedges for squeezing over the chicken. If desired, sprinkle with sichimi togarashi.