Ingredients

- 450g (1lb) Chicken thigh

- potato starch

Sauce A (to marinate)

- 1 tablespoon of Sake

- 1 tablespoon Soy sauce

Sauce B (to eat)

- 3 tablespoons of soy sauce

- 3 tablespoons of rice vinegar (or wine vinegar)

- 2,5 tablespoons of sugar

- 1 bounch of green onions

- 1 piece of ginger (as large as thumb)

- dried red chili

Cut the chicken into 3x3cm pieces. Make the sauce A (1 tablespoon of Sake, 1 tablespoon Soy sauce) in a bowl and add the chicken. Keep in the refrigerator to marinate for about 20 min.

In meanwhile make the sauce B: add in a bowl 3 tablespoons of soy sauce, 3 tablespoons of vinegar, 2 1/2 tablespoons of sugar and the red chili. Chop the green onions and the ginger.

Add the onions and the ginger in the bowl and gently mix. Prepare a plate with the potatoes starch and mix the chicken pieces.

Deep fry the chicken in a very hot vegetable oil. Turn the pieces to cook them both side.

Drain the fried chicken on paper towels. Serve the chicken warm, adding the sauce B just before to eat it.