500g's skinless chicken thigh fillets, 50g's cooking sake, 45g's mirin, 10g's sea salt, 2 large egg whites, 1 cup of potato starch, canola or other frying oil

METHOD

Combine sake, mirin and salt in a bowl, dice chicken into bite size pieces. Place chicken into marinade, and leave for 2 hours, or preferably overnight.

When ready to fry, heat up your deep fryer or heat up some oil in a large, heavy based dutch oven.

Drain off marinade, and add chicken to the egg whites. Thoroughly coat all the chicken and one by one place chicken into the potato starch. Once coated, set each piece aside on a tray.

Fry in batches at 175C for 4 minutes, or until cooked through, turning constantly to avoid sticking and dark spots. Serve with Miso Hot Sauce.