Kara Age Japanese fried chicken with scallion sauce

Ingredients

• 2 large eggs, lightly beaten
• 1 cup plus 2 tablespoon cornstarch
• 2 tbsp sake (Japanese rice wine)
• 1 tbsp plus 1 tsp Japanese soy sauce
• 2 tsp sugar
• 1 tsp finely grated ginger
• 1 tsp finely grated garlic
• 1/2 tsp salt
• 500 g boneless, skinless chicken thighs, cut into 2-inch pieces
• Vegetable oil for deep frying (about 8 cups)
• 3 tbsp Japanese soy sauce
• 2 tbsp unseasoned rice vinegar
• 1 tbsp mirin (sweet rice wine)
• 1 tbsp sugar
• 1 tsp toasted sesame oil
• 3 tbsp thinly sliced scallions (spring onion)
• 4 fresh shiso leaves (Japanese mint and perilla), finely chopped

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