Chicken Karaage

* 4 chicken thighs
* 2 tsp fresh ginger juice
* 2 tbsp soy sauce
* 1 tbsp sake rice wine
* katakuriko/corn starch for coating
* Vegetable oil for frying

PREPARATION:
Cut chicken thighs into bite-sized pieces. Mix ginger juice, soy sauce, and sake in a bowl. Marinate chicken pieces in the sauce for 30 min.

Coat seasoned chicken with katakuriko/corn starch. Fry chicken in 350 F oil until brown.

Makes 4 servings.