Step 1

Tie quail legs with string; tuck wings under body. Bring large saucepan of water to the boil, add quail to water in batches, simmer 2 minutes; drain quail, discard water.

Step 2

Combine quails, sake, sherry, sugar, sauce, mirin, onion, ginger and garlic in large bowl. Cover; refrigerate 4 hours or overnight, turning quails occasionally.

Step 3

Drain quails; reserve marinade. Heat oil in large saucepan; deep-fry quails, in batches, until browned and tender. Remove from pan. Drain on absorbent paper; keep warm.

Step 4

Meanwhile, bring reserved marinade to the boil in frying pan. Reduce heat; simmer until reduced by one-third. Stir in blended cornflour and stock; stir until sauce boils and thickens.

Step 5

Serve quail with sauce.