Method

Cut chicken into 4cm pieces. Marinate in soy sauce, sake, ginger, garlic, and sesame oil for 30 minutes.
About 32 min
Heat oil to 160°C. Drain chicken and coat well in potato starch.
About 5 min
First fry: cook chicken for 3–4 minutes until pale golden. Remove and rest for 5 minutes.
About 8 min
Raise oil to 180°C. Second fry: return chicken for 1–2 minutes until deep golden and extra crispy.
About 3 min
Drain on a rack. Serve immediately with lemon wedges and Japanese mayonnaise.
About 2 min

Nutrition per serving (estimate)

Contains: soy, gluten