This is a dish my mother used to make when I was a kid and is one of my favourites to cook now as it's so easy.
First, cut the chicken thighs into bite size pieces.
Then make the marinade. Grate the ginger into a bowl and add the soy sauce and sake. Add the chicken pieces and mix well. leave to marinade for about half an hour.
When the chicken is almost ready, start to heat the oil.
Then, lift the chicken out of the marinade and let the excess marinade drain off slightly before coating it completely in the potato starch.
Fry the chicken pieces in batches until golden brown all over and then let them drain on a wire rack or some kitchen roll so that the excess oil is absorbed.
Serve with some boiled rice and garnish with lemon and some sesame seeds.
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