Chicken Karaage

Marinate chicken meat (either on the bone or off, as you like) in the following marinade:

6 Tbsp. sake
3 Tbsp. soy sauce
1 Tbsp. grated ginger juice (grate fresh ginger, then squeeze the juice and throw away the fibrous part)

I also like to add a splash of sesame oil. (optional)

Marinate for an hour. The ginger juice will help soften the meat.

Roll in cornstarch and brush off excess.

Deep-fry in oil twice. First time at 160 degrees centigrade. Until starts to float. Take out of oil, let cool for about 2 minutes (this allows the juice in the meat to return towards the outer part).

Then, quickly at 180 degrees centigrade to give it a crunchy outside.

Sorry, our class is in Japanese and I only have centigrade temperatures.

Garnish with a slice of lemon and voila. Can be eaten hot (preferred) or as in Japan, at room temperature as part of a bento box. We also served it in class with a blend of salt and dried, ground sansho pepper as a dip.