1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
1/4 cup soy sauce
2 tablespoons sake or mirin
2 tablespoons grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1/4 cup potato starch or cornstarch
Vegetable oil for frying
Lemon wedges and chopped scallions for garnish
Directions
Combine chicken, soy sauce, garlic, and ginger in medium bowl and toss until chicken is thoroughly coated in marinade. Cover and refrigerate at least 30 minutes, and up to 8 hours.
