Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs
  • 2 tablespoons soy sauce
  • 1 tablespoon sake
  • 1 tablespoon grated ginger
  • 1 teaspoon garlic powder
  • 1/2 cup (60 g) cornstarch
  • 1/2 cup (60 g) all-purpose flour
  • 1 large egg, beaten
  • vegetable oil for frying
  • 1/2 cup (120 g) mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon capers, chopped
  • Salt and pepper to taste

Instructions:

  1. Pound chicken thighs to an even thickness. In a bowl, combine soy sauce, sake, ginger, and garlic powder. Marinate chicken in the mixture for 30 minutes.
  2. Set up three bowls: one with cornstarch, one with flour, and one with beaten egg.
  3. Remove chicken from marinade, shaking off excess. Dredge in cornstarch, dip in beaten egg, then coat with flour.
  4. Heat vegetable oil in a deep frying pan to 350°F (175°C). Fry chicken for 5-7 minutes until golden brown and cooked through. Drain on paper towels.
  5. In a bowl, whisk together mayonnaise, lemon juice, relish, and capers. Season with salt and pepper.
  6. Slice fried chicken and drizzle with tartare sauce. Serve with lemon wedges.