Fresh

• 1 egg white
• 2 garlic cloves, grated
• 3 cm (1¼ inch) piece of fresh ginger (about 50 g/1¾ oz), peeled and grated
• 600 g (1 lb 5 oz) boneless chicken thighs with skin on, cut into 4–5 cm (1½ –2 inch) pieces

Pantry

• 2 tablespoons soy sauce
• 2 tablespoons sake
• 1 teaspoon toasted sesame oil
• 3 cups (750 ml) sunflower oil, for deep-frying
• 100 g (3½ oz) cornflour (cornstarch)

Mix the soy sauce, sake, sesame oil, egg white, garlic and ginger together. Pour the mixture over the chicken in a bowl and mix well. Place in the fridge to marinate for 30 minutes.

Heat the sunflower oil in a deep saucepan over medium–high heat until it reaches 180°C (350°F).

Place the cornflour in a shallow dish, drop in the marinated chicken and toss to coat.

Slide one-third of the chicken pieces into the oil and cook for a few minutes until they just turn golden brown. Remove from the oil and leave to drain on paper towel while you cook the rest of the chicken.

Heat the sunflower oil to 190°C (375°F) and fry the chicken for a second time for 1–2 minutes, until golden all over.