Instructions: In large glass or stainless steel bowl, stir together soy sauce, sake, ginger root and sesame oil. Add chicken and garlic and toss until chicken is evenly coated. Cover and refrigerate at least 1 hour or overnight.

Sprinkle potato starch over chicken and toss until mixture forms a smooth batter. Fill deep-fat fryer or Dutch oven with enough oil to come halfway up sides or at least 2 inches deep. Set wire rack over baking sheet.

Over medium-high heat, bring oil to 375 degrees (hot but not smoking). Stir chicken again to coat it evenly and, wearing heat-proof gloves, transfer it a few pieces at a time to hot oil. Fry until chicken is light gold, about 2 minutes, and transfer to wire rack. Drain well.

Bring temperature of oil back to 375 degrees. Return all of chicken pieces to oil and fry until crisp and golden, about 1 minute. Remove from fat, allow any excess oil to drip off and transfer chicken to rack to drain thoroughly.

Serve hot or at room temperature.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.