Cook the Book: Chicken Kara-age, AKA Japanese Fried Chicken

INGREDIENTS

• 4 ounces boneless chicken thigh, with or without skin, cut into 3–4 pieces
• 1 teaspoon soy sauce (if you are not making the green onion sauce, increase to 2 tsp)
• 1 tablespoon sake
• 1 teaspoon peeled and grated fresh ginger
• Vegetable oil, for deep-frying
• 4 tablespoons cornstarch
• Handful arugula or other green salad leaves
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon finely chopped green onion
• Pinch sugar
• A few drops sesame oil