Japanese Fried Chicken (Chicken Karaage)

Remove the bones from the chicken, leaving the skin on. Cut the chicken into 1-1/2-inch pieces. Editor's Tip: Don't worry if you've never deboned a chicken before. It doesn't need to look perfect because the crispy coating will cover up any imperfections. You won't need the bones for this recipe, but you can save them in the freezer for the next time you make chicken broth.

In a shallow dish, combine the sake, soy sauce, mirin and ginger. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes. Drain the chicken, discarding the marinade. Editor's Tip: Don't marinate the chicken for more than 30 minutes or the meat will become mushy.

In a deep fryer or electric skillet, heat 2 inches oil to 325°F. Place the cornstarch in a shallow dish. Add the chicken, a few pieces at a time, and toss to coat. Shake off the excess and fry the chicken, a few pieces at a time, just until golden brown, about 1 minute and 30 seconds. Drain on paper towels. Editor's Tip: Fry the chicken in batches. Overcrowding the fryer can cause the oil temperature to drop rapidly, preventing the chicken from cooking properly. At the end of this frying session, the chicken should be cooked most of the way through. The second fry is just to crisp up the skin.

Increase the heat of the oil to 350°. Use a metal fine mesh strainer to remove any fried bits from the oil. Fry the chicken thighs again, a few pieces at a time, until dark golden brown, about one minute. Drain on paper towels. If desired, serve with mayonnaise.