- Use paper towels to pat dry the chicken and transfer to a bowl. Add in the sake, soy sauce, ginger juice, sesame oil and marinate for 1 hr or overnight.
- Transfer the chicken pieces out of the marinade on to a plate and coat them evenly with potato starch. Shake off the excess potato starch.
- Heat up a wok/pot of cooking oil. To test that the cooking oil is hot enough, insert a pair of wooden chopsticks into the oil and when you see bubbles appear around the chopstick, it’s hot and ready. When the cooking oil is hot enough for frying, drop the chicken into the oil and quickly deep fry them until they float. Transfer them out onto a plate and wait for a couple of minutes.
- Put the chicken back into the oil and deep-fry again until golden brown and crunchy. Dish out to a plate or bowl lined with paper towels to absorb the excess oil.
- Serve hot with Japanese mayonnaise, a slice of lemon and Sriracha Salt by The Salt Box