Step 1

Pat chicken dry with paper towel and cut into 3cm pieces. Place in a bowl. Add salt. Season with pepper. Toss to combine. Add sake, mirin, soy sauce and ginger. Toss well to coat. Set aside for 15 minutes to marinate.

Step 2

Drain chicken, discarding marinade. Return chicken to bowl.

Step 3

Pour enough oil into a large saucepan or wok to come 4cm up the side. Heat over medium-high heat (oil should reach 165C). Add cornflour to the chicken. Toss to coat. Deep-fry chicken, in batches, for 5 minutes or until light golden and just cooked through. Using tongs, transfer to paper towel to drain.

Step 4

Using a slotted spoon, remove any crumbs from the oil. Increase heat to high (oil should reach 180C). Deep-fry chicken, in batches, for a further 1 to 2 minutes or until golden brown and crunchy. Drain on paper towel. Serve with cabbage and tomato.