Cut the Chicken thigh into bite-sized pieces, approximately 3-4 cm.
2
In a bowl, combine Koikuchi soy sauce, Sake, Mirin, and Grated ginger. Add the Chicken thigh pieces and mix well to coat. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3
Drain any excess marinade from the Chicken thigh. Add Potato starch to the bowl with the Chicken thigh and toss thoroughly until each piece is evenly coated with Potato starch.
