– 1 pound (0.4 kg) boneless and skinless chicken breasts/thighs, cut into cubes
– 6 tablespoons Japanese cooking sake
– 3 tablespoons soy sauce
– 3 inches (7cm) fresh ginger, peeled and pounded with a mortar and pestle to extract 2 tablespoons ginger juice
– 1 teaspoon sesame oil
– corn starch
– oil, for deep frying