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Japanese fried chicken marinated in soy, sake and ginger, coated in potato starch for a light craggy crust. Double frying keeps it crisp long enough to reach the table.
Cut the 700 g boneless chicken thigh into 4 cm pieces and mix with the 45 ml soy sauce, the 30 ml sake, the grated ginger, the crushed garlic, the sesame oil and the sugar. Leave for 20 minutes at room temperature.
Lift each piece out, let the marinade drip off and roll it in the 10 tablespoons potato starch. Press the starch on and shake off the loose excess so the crust stays thin.
Heat the oil in a deep pot to 160°C, no more than half full. Fry 5 or 6 pieces at a time for 3 minutes until pale gold, then rest them on a rack for 4 minutes.
Raise the oil to 190°C and fry each batch again for 60 to 90 seconds until deep golden and crunchy, and a piece cut open reads 74°C inside with clear juices.
Drain on a rack rather than paper so the underside stays crisp, and serve with lemon wedges and the kewpie mayo.
