1 piece fresh ginger
3 tbsp. soy sauce
1 tbsp. sake
About 1/2 cup potato starch (katakuriko) or cornstarch, enough to coat the chicken.
Peanut oil or other vegetable oil
A few drops sesame oil
Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier. Peel and grate the piece of ginger.
Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 10 minutes. Around 30 minutes is ideal. If marinating for more than an hour, use 1 tablespoon soy sauce, then add the other 2 tablespoons just before you're ready to cook them; this prevents the salt in the soy sauce from drawing out too much moisture from the chicken.
Heat the oil, if using a temperature-controlled fryer or a thermometer, aim for 355. If not, a test with a single piece of chicken or a small piece of skin. Toss enough potato or cornstarch into the marinated chicken so it is coated. Fry the chicken pieces a few at a time until a deep golden brown.
Drain well - a wire rack is best for this, but paper towels work too.
Serve with lemon wedges. You can add a sprinkling of grated yuzu peel and/or sansho pepper.
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