3 TBSP soy sauce
1 TBSP sake
1 inch piece of fresh ginger, grated
about 1/2 c potato starch
oil for frying
couple drops of sesame oil, optional
Cut chicken thighs into 1-2 inch cubes/pieces. Mix chicken, soy sauce, sake and ginger, and marinate for about 30 minutes. Heat oil in frying pan over medium high heat (or heat in deep fryer to 350 degrees) - add a couple of drops of sesame oil to add extra flavor, if desired. Toss potato starch with the chicken (use enough potato starch to coat the chicken). Fry in small batches until deep golden brown.
TIP: Can substitute corn starch for the potato starch.
TIP: If marinating more than 30 minutes, use less soy sauce (about 2 TBSP).
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