Karaage fried chicken

Method

Cut the chicken thighs into bite-sized pieces and place in a bowl. Combine soy sauce, mirin, sake, grated ginger and minced garlic, then pour over the chicken. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator. In a separate bowl, mix together the plain flour, cornflour, salt and white pepper. Heat the vegetable oil in a deep pan or wok to 170°C, then remove the chicken pieces from the marinade and toss in the flour mixture until well coated. Working in batches, carefully lower the chicken into the hot oil and fry for 6-8 minutes until golden brown and cooked through, stirring occasionally. Drain on kitchen paper and serve immediately with lemon wedges and a garnish of fresh coriander or spring onions.