Chicken karaage

2-4 boneless chicken thighs, depending on how big they are
A piece of fresh ginger about the size of your thumb, grated
3 Tbs soy sauce
1 Tbs sake or sherry
cornstarch
peanut oil for deep frying (you can use another kind of oil; I just prefer peanut oil)

Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier.

Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 1/2 hour, and up to about 1 hour (not too long or the salt in the soy sauce will toughen up the chicken.)

Heat the oil. Toss in enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time until a deep golden brown.

Drain well, and eat with a squeeze of lemon juice.