Cut boneless chicken thighs into bite-sized pieces. In a bowl, mix soy sauce, sake, grated ginger, minced garlic, and a pinch of salt. Marinate the chicken for at least one hour, but overnight is best for maximum flavor.

In a separate bowl, place cornstarch. Remove the marinated chicken from the bowl, shake off any excess marinade, and coat each piece with cornstarch until evenly covered.

Pour vegetable oil into a deep frying pan and heat to 350°F (175°C). To check if it's hot enough, drop in a small piece of bread—if bubbles start forming, your oil is ready!

Carefully add marinated and coated chicken pieces in batches, frying for about 4-5 minutes on each side until golden brown and cooked through.

Once cooked, transfer the chicken to paper towels to drain off excess oil and keep that crunch intact.

Enjoy your crispy goodness while it's hot! Garnish with lemon wedges or fresh herbs and serve with fluffy rice or a vibrant salad.