250g (8.8oz.) chicken thigh (with skin) (I used 2 chicken breast halves)

A
* 1 tbsp. soy sauce
* 1/2 tbsp. ginger juice (I used 1 clove grated garlic and 1/2 tbsp. lemon juice)
* 1/2 tbsp. sake (I used mirin which is a sweet rice seasoning, but you can also leave this out)
1/2 beaten egg (add after you drain the marinade (A))


B
* 1 tbsp. flour
* 1 tbsp. katakuriko (potato starch)
vegetable oil for deep frying
ketchup or lemon if preferred

250 g (8.8oz.) chicken thigh (with skin) (I used 2 chicken breast halves) 1/2 beaten egg (add after you drain the marinade (A))

1. Remove unwanted fat but leave the skin of chicken (because the skin makes the chicken crispier!) and cut up into bite-size pieces.
2. Put the chicken in a bowl, add A and marinate for 30 minutes.
3. Drain well and mix in beaten egg. Then mix in B.
4. Fry chicken in oil at 170C (338F) for 5 minutes. Then turn to 190C (374F) and cook for 20 seconds to fry to a crisp golden brown.