4 chicken thighs
2 tsp fresh ginger juice
2 tbsp soy sauce
1 tbsp sake rice wine
katakuriko/corn starch for coating
Vegetable oil for frying
Cut chicken thighs into bite-sized pieces. Mix ginger juice, soy sauce, and sake in a bowl. Marinate chicken pieces in the sauce for 30 min. Coat seasoned chicken with katakuriko/corn starch. Fry chicken in 350 F oil until brown.