Japanese Fried Chicken

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Rasa Malaysia
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1 lb boneless, skinless chicken breasts/thighs, cut into cubes

3 inches ginger, peeled, pounded with a mortar and pestle to extract 2 tablespoons juice

3 tablespoons soy sauce

6 tablespoons Japanese cooking sake

2 tablespoon Japanese mirin

Cornstarch, for coating

Oil, for deep frying

Sesame, for garnishing

2 tablespoons mayonnaise

2 teaspoons white miso paste

2 teaspoon apple cider vinegar or Japanese rice vinegar

2 teaspoons honey

Pinch of sugar

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