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Large chicken fillets - 4
Sake - 1/2 cup
Light soy sauce - 3 tbsp
Fresh ginger juice - 2 tbsp
Shallots -4 
Wheat flour
Oil for deep frying
Pickled ginger


  • Mix the sake, soy sauce, ginger juice and finely chopped shallots together in a bowl.
  • Wash the chicken and pat dry on absorbent paper.
  • Cut into bite-sized pieces. 
  • Place in the bowl with the sake marinade and mix thoroughly. Marinate for at least one hour.
  • Drain the chicken and pat ddry on absorbent paper.  dust with flour.
  • Heat the oil in a deep, heavy based saucepan.
  • Cook the chicken in the hot oil until golden brown and cooked through, about 4-5 minutes.
  • Drain on absorbent paper.
  • Serve immediately garnished with pickled ginger and a dipping sauce.
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