Ponzu Karaage (Japanese Fried Chicken)

Trim off any excess tough parts from the chicken thigh (1 piece, about 310g). The skin can be left on (remove it if you prefer).

Cut the chicken thigh into large, bite-sized pieces and place them in a bowl.

Peel the garlic and grate about half a clove into the bowl, adjusting to the amount of chicken. Be careful not to add too much.

Grate in the ginger with the skin on, then season lightly with salt and pepper.

Add 1 to 1 1/2 tablespoons of ponzu (Ajipon) for 300g of chicken. This adds a good balance of savoriness and tang.

Add slightly less than 1/2 tablespoon of honey. Sugar can be substituted if you don't have honey.

Put on plastic gloves (loop a rubber band around your wrist and hook it over your thumb to keep them from slipping) and massage the chicken firmly, pounding it so the flavor soaks in.

Once the seasonings are worked in, add 1 egg and 4 tablespoons of potato starch, then massage again to coat everything evenly.

Heat the frying oil to 170°C and add the chicken. Once you start adding it, raise the heat and adjust so the oil temperature stays steady.

Fry for about 3 minutes. Don't move the pieces much until the outside sets; once it starts to firm up, you can move them a little.

After 3 minutes, remove the chicken and let it rest for about 1 minute. Then fry it again at a slightly higher temperature to crisp up the outside (double-frying).

Arrange on a plate and serve with lemon, mayonnaise, and lettuce as desired.