Step 1

Leave a little skin/fat on for extra crispiness.

Step 2

Add the 5g grated ginger, 2 cloves of crushed garlic, 3 tbsp soy sauce and 1 tbsp cooking sake to a bowl and mix until combined. Add the chicken, coat well, and allow to marinade for 30 minutes.

Step 3

Drain any excess liquid from the chicken and add 1/4 cup katakuriko potato starch. Mix until the pieces are fully coated.

Step 4

Heat some cooking oil in a pan to around 180°C and test the temperature by dropping in some flour (if it sizzles on impact, the oil is hot enough). Fry 3-4 pieces at a time for 3-4 minutes until they are deep golden brown colour, then remove and allow to drain on a wire rack or kitchen roll.

Step 5

Serve hot or cold with some lemon wedges and a squeeze of Japanese mayonnaise.