1 1/4 lbs. chicken thighs, boneless
3 tbsp. soy sauce
3 tbsp. Sake
1 tsp. fresh ginger juice (grate ginger and squeeze out juice)
5 tbsp. potato or cornstarch
Vegetable oil for deep frying

1. Cut chicken into 2 inch pieces.

2. Mix soy sauce, Sake and fresh ginger juice. Steep chicken in the soy sauce mixture for 20 minutes, stirring occasionally.

3. Coat chicken with starch.

4. Heat vegetable oil to 350 degrees and fry slowly and well. Serves 4.