Cut 200g chicken thigh into bite-sized pieces, removing excess fat and tendons for better texture.

Mix chicken with 3 tbsp sake, then add a pinch of salt, pepper, 1/4 tsp minced garlic, and 1/4 tsp minced ginger. Marinate for 20-30 minutes.

Add 1/2 beaten egg to the marinated chicken and mix well.

Add 1/2 tbsp soy sauce and mix thoroughly.

Add 3 tbsp cornstarch and mix until the chicken is well-coated. Wrap the chicken skin around the meat for better frying.

Heat vegetable oil in a deep pan to 170°C. Test with a drop of batter; it should float and bubble immediately. Fry larger pieces first.

Fry for 2-3 minutes until slightly firm, then remove and let rest for 5 minutes.

Increase oil temperature to 180°C and fry again until golden brown.

Drain excess oil from the fried chicken.