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1
In addition to the prep and cook time above, inactive time is at least 1 hour to marinate chicken pieces.
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2
Lightly season chicken pieces with salt and black pepper.
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3
Set aside.
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4
In a large bowl, combine grated ginger, minced garlic, soy sauce, sake, 1 teaspoon sesame oil and sugar.
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5
Add chicken pieces, toss to coat and let chicken marinate for at least one hour in the refrigerator.
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6
Pour enough vegetable/peanut (and sesame) oil into a large pot to reach a depth of 2 inches.
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7
Attach a deep-fry thermometer to the side of the pot and heat the oil to 325 F over medium heat.
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8
Put the potato flour/starch into a shallow bowl.
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9
Remove chicken from marinade.
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10
Lightly pat chicken pieces dry with a paper towel.
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11
Working in batches, toss chicken in the potato flour until lightly and evenly coated.
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12
Fry the chicken pieces a few at a time, until cooked through.
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13
This will take about 3 to 4 minutes.
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14
Remove fried chicken from the oil using a kitchen spider or tongs, and place on a paper towel lined plate.
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15
Repeat until all the chicken is fried, letting the oil come back up to temperature before frying each batch.
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16
Once all the chicken is cooked, turn up the flame and heat oil to 375 F and fry the chicken nuggets a second time.
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17
Do this in batches, until each batch is crisp and golden brown, about another 1 to 2 minutes.
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18
Remove fried chicken pieces and drain on a wire rack or on paper towel.
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19
Repeat until all the chicken is fried, letting the oil come back up to temperature before frying each batch.
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20
Serve with plenty of lemon wedges.
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21
Adapted slightly from Just Hungry.
