Ingredients
· 4 teaspoons ginger garlic, grated

· 2 tablespoons sake

· 2 tablespoons soy sauce

· 2 teaspoons light brown sugar

· 2 teaspoons kosher salt, divided

· 5 boneless chicken thighs, cut into pieces

· Vegetable oil, for frying

· ¼ cup all-purpose flour

· ¼ cup cornstarch

Method
In a bowl, whisk together ginger, garlic, sake, soy sauce, brown sugar, and salt. Add chicken pieces and stir to completely coat. Cover, refrigerate, and let marinate for at least an hour. Line a baking sheet with paper towels, and set a wire rack inside. Fit a Dutch oven and add oil. Heat over medium-high heat. Meanwhile, in a bowl, whisk together flour, cornstarch and some salt. Remove one piece of chicken at a time from the marinade and roll it in the flour mixture to coat. Gently shake off the excess flour mixture and transfer to a plate. Repeat with remaining chicken. Place the chicken pieces in the oil and fry until golden brown. Transfer chicken to the wire rack. Garnish with green onions, Japanese mayo, and a squeeze of lemon to serve.