Japanese fried chicken

Cut six boneless skinless chicken thighs into strips, three to four cross-length cuts per thigh.

Grate three garlic cloves and a one inch knob of ginger into a bowl, crack in an egg and whisk together.

Set the bowl on a scale, add the sliced chicken and 20 g potato or cornstarch, 30 g sake, 15 g soy sauce, 10 g white sugar and 10 g salt.

Mix the marinade through with your hands to coat the chicken all over.

Cover and rest at least 15 minutes, or up to overnight.

For the dipping sauce combine 50 g soy sauce, 30 g rice vinegar, 15 g mirin, 15 g sugar, 15 g sriracha and 5 g sesame oil in a jar and grate in a little ginger.

Set a wok over medium heat with enough peanut oil to go two inches up the side and bring it to around 350F.

Combine 150 g potato or cornstarch with 30 g all-purpose flour in a large tray.

Lift the chicken out of the marinade and toss it in the starch, pressing the crumbles of starch into each piece.

Set up the station: breaded chicken on one side, the wok in the middle, a wire rack over a baking sheet on the other.

With the oil between 325 and 350F, drop the chicken in slowly in batches and move it while it fries.

First fry: fry until the breading sets and it is just barely starting to brown, about two to three minutes, then rest on the wire rack.

Fry all the remaining batches before going back in for the second fry.

Second fry: return the chicken to the oil for another two, three or four minutes, agitating, until a deeper golden brown.

Plate the chicken with lemon wedges, pour the dipping sauce over sliced scallions, and serve Kewpie mayo alongside.