In a bowl, combine soy sauce, sake, mirin, minced garlic, grated ginger, and salt. Add chicken thighs and marinate for at least 1 hour, preferably overnight in the refrigerator.

Prepare Breading

Mix Breading

In a separate bowl, mix together the all-purpose flour, cornstarch, baking powder, and black pepper.

Prepare Togarashi Mayo

Mix Mayo

In a small bowl, combine mayonnaise and shichimi togarashi. Set aside.

Fry Chicken

Heat Oil

In a deep pan, heat vegetable oil to 180°C (350°F).

Coat Chicken

Dredge marinated chicken thighs in the flour mixture, making sure they are well coated.

Fry Chicken

Carefully lower the coated chicken into the hot oil and fry for about 6-8 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Serve

Plate

Serve the fried chicken hot with daikon fukujinzuke pickles and togarashi mayo on the side.