Serves 4 chicken thighs 2 For marinade soy sauce 2 tablespoons sugar 1 teaspoon sake 2 tablespoons ginger juice (squeezed from grated ginger root) 1 teaspoon salt - egg white 1 carrot 60g daikon (Japanese radish) 50g cucumber 1/2 lettuce 2 leaves Potato starch,Oil for frying

１Cut the chicken into 3-cm cubes. Combine the ingredients for the marinade, add the chicken, and let stand for 30 minutes to one hour. ２Cut the carrot, daikon, cucumber and lettuce into 3 to 4cm-long very thin strips. Soak in cold water for a while and drain.

	１Dry the surface of the chicken pieces and dip them in the egg white. ２Coat them with potato starch. ３Heat the oil to 170Ei and deep fry the chicken until crispy. Place the fried chicken on a wire rack to drain the excess oil.
Place the chicken on a bed of the thinly-cut vegetables spread on a dish.