1 1/4 pounds (570g) chicken thigh - boned
2 tablespoons soy sauce
2 tablespoons sake
2 teaspoons fresh ginger juice
5 tablespoons potato or corn starch
vegetable oil for deep frying.

Direction:

1 Using a fork, prick holes all over the chicken. Cut into 2-inch pieces.2 Mix soy sauce, sake and fresh ginger juice. Steep chicken in the say sauce mixture for 20 minutes, stirring occasionally. 3 Pat chicken dry with a paper towel and coat thinly with starch. 4 Heat vegetable oil to 165 C - 170 C and fry slowly and well.

*** For Details about Ingredients , check your nearest Japanese Store.