Chicken karaage with togarashi mayo

Cut the chicken thighs into roughly equal inch-and-a-half pieces and put them in a bowl.

Add the soy sauce, sake, mirin, a little ginger paste and garlic paste and a quarter teaspoon of sesame oil; mix by gloved hand.

Cover and refrigerate half an hour.

Toss the pieces in cornstarch, shake off the excess and set on a baking sheet.

First fry with the oil 'set at about 330, 325 degrees', in batches so the temperature does not drop, 2 minutes, just until they start to colour; drain on a rack.

Second fry, all at once, with the oil at 375, for 1 minute; drain.

Serve with Japanese mayo mixed with togarashi.