Nagi says: "This well-known Japanese fried chicken is my mothers signature recipe. The double frying makes it so crispy. I cant get enough!"
- Pat chicken dry with paper towel and cut into 3cm pieces. Place in a bowl. Add salt. Season with pepper. Toss to combine. Add sake, mirin, soy sauce and ginger. Toss well to coat. Set aside for 15 minutes to marinate.
- Drain chicken, discarding marinade. Return chicken to bowl.
- Pour enough oil into a large saucepan or wok to come 4cm up the side. Heat over medium-high heat (oil should reach 165C). Add cornflour to the chicken. Toss to coat. Deep-fry chicken, in batches, for 5 minutes or until light golden and just cooked through. Using tongs, transfer to paper towel to drain.
- Using a slotted spoon, remove any crumbs from the oil. Increase heat to high (oil should reach 180C). Deep-fry chicken, in batches, for a further 1 to 2 minutes or until golden brown and crunchy. Drain on paper towel. Serve with cabbage and tomato.
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