Step 1

Remove any excess fat from chicken thighs and cut into 4 - 6 bite-size pieces. In a bowl, combine garlic, ginger, soy sauce, rice wine vinegar and sesame oil. Add chicken pieces and stir to coat. Cover and refrigerate for at least an hour.

Step 2

Heat oil in a deep fryer or saucepan to 160 degrees. Place cornflour in a large bowl. Remove chicken pieces from marinade and toss lightly in cornflour, working with a few pieces at a time. Fry in batches for 1-2 minutes then remove to a bowl lined with paper towel. Increase the heat of the oil to 180 degrees then return chicken for a second time, deep frying for a further 1-2 minutes until deep golden and crunchy.

Step 3

Drain on a wire rack and serve immediately with lemon wedges and Kewpie mayonnaise.