1 lb. chicken thighs
2 tbsp. soy sauce
2 tbsp. Japanese sake
2 tsp. fresh ginger juice, grate and squeeze out juice
5 tbsp. cornstarch
Vegetable oil for deep frying

Using a fork, prick holes all over the chicken. Cut into 2-inch pieces.

Mix soy sauce, Japanese sake and fresh ginger juice. Steep chicken in the soy sauce mixture for 20 minutes, stirring occasionally. Heat vegetable oil to 330 to 340 degrees and fry slowly and well.