4 chicken thighs
3 tbsps soy sauce
2 tbsps sake
1 tbsps mirin
2 tsps fresh ginger juice
1/3 cup corn starch/flour/Japanese katakuriko starch
vegetable oil for frying
Cut chicken thighs into bite-sized pieces. Peel ginger and grate it, then squeeze it to take some juice. Mix saysauce, mirin, sake, and ginger juice in a bowl. Marinate chicken pieces in the sauce for 30min. Take out chicken from the sauce and pat lightly with paper towels. Preheat oil in 330 F in a deep pan. Lightly dust chicken with flour/corn starch and fry them. When chicken pieces are cooked well, remove from the pan and drain. *Be careful not to fry in high temperature, since soy sauce tends to burn easily.
*Makes 4 servings