For the Chicken Marinade:
- 3 chicken thighs, boneless & skinless, cut into bite-sized chunks
- 4 cloves garlic, grated
- 1-inch ginger, grated
- 1 tbsp mirin
- 1 tbsp Japanese cooking sake (or rice wine)
- 2 tbsp soy sauce
- 1 egg
For the Coating & Frying:
- Potato starch (or cornflour)
- Neutral oil for deep frying
For the Onsen Egg:
Other Ingredients:
- Cooked Japanese short-grain rice
- Handful of finely shredded cabbage
- Spring onions, sliced
- Kewpie mayonnaise
- Shichimi togarashi (Japanese chili spice)
