Serves 4

INGREDIENTS:
4 large boneless chicken thighs
100g potato flour, or rice flour/cornstarch
Vegetable oil, for deep-frying
2 limes, or 1 lemon

Marinate:
2 cloves garlic, grated
10g fresh ginger, grated
2 tbsp soy sauce
2 tbsp sake
2 tbsp mirin
1 tsp sesame oil
2 tsp lime juice
2 tsp white rice vinegar
¼ tsp white pepper
1 tsp chili powder, optional

METHOD:

1. Cut the chicken thighs into quarters.
2. Combine all the marinate ingredients in a bowl, then mix in the chicken. Cover and refrigerate for at least a couple of hours, but overnight is preferable.
3. In a stable wok or large heavy saucepan, heat enough oil for deep-frying to 160°C (325°F).
4. Drain the chicken in a sieve, the dredge the pieces in the potato flour. Place the dredged chicken on a plate or board and leave for 5 minutes, before dredging them a second time in the potato flour.
5. Fry the chicken in batches for about 5 minutes, or until they turn deep brown. Drain on absorbent kitchen paper/towels.
6. Serve immediately with wedges of lime or lemon, and some soy sauce and mayonnaise on the side.