METHOD

Cut the chicken into even 4 cm pieces. Mix it with the soy sauce, sake, finely grated ginger, and garlic and marinate for 30 minutes. Drain off excess marinade, coat each piece thoroughly in potato starch, and shake off loose starch. Fry in batches in 170 C oil for 4-5 minutes until crisp and the center reaches 74 C, then drain on a rack and serve immediately with ponzu and goma dare.