Marinate the Chicken:

1. In a non-reactive bowl, mix together the sake, soy sauce, shredded garlic, shredded ginger, powdered fish broth, and shichimi togarashi.
2. Add the chicken pieces to the bowl, ensuring each piece is well coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes and up to several hours.

Prepare for Frying:

1. Heat vegetable oil in a deep fryer or a tall-sided heavy pot on the stove to 350°F (177°C). If using a pot, fill it no more than half full.
2. Place potato starch in a shallow dish for dredging.

Fry the Chicken:

1. Remove chicken from the marinade and dredge each piece in potato starch, tapping off the excess.
2. Fry the chicken in batches to avoid crowding, for about 5 minutes or until golden brown and cooked through.
3. Remove chicken from oil and drain on a tray lined with paper towels to remove excess oil.

Serving:

1. Arrange the fried chicken on a warmed serving platter.
2. Garnish with lemon wedges, parsley, and a sprinkle of shichimi togarashi.
3. Serve immediately with your choice of salt varieties on the side for dipping.