500gramschicken thighde-boned and cut into 5cm pieces
1tablespoonsakesee my notes on cooking sake
1teaspoongrated gingerincluding any juice
Katakurikopotato starch to toss thigh pieces in
In a medium size bowl place, soy sauce, mirin, sake, grated ginger and sugar. Mix well and when combined add chicken pieces. Coat well with marinade, and place chicken in the fridge to marinade for at least an hour.
Remove chicken from marinade, drain well.
Heat oil in a large pot or high-sided pan (around 3 cups). Heat oil to around 180 degrees Celsius. Your oil will be hot enough when a cube of bread browns in 20 seconds.
Place katakuriko (potato starch) in a clean medium size bowl. Toss a few pieces of chicken in the katakuriko at a time, then gently add to the temperature ready oil for frying. Remove when chicken is golden and cooked through. Repeat this process in small batches until all the chicken is fried.
Serve sprinkled with salt, lemon wedges and Japanese mayonnaise.