Chicken Karaage with Sweet Chilli Sauce

1 kg boneless, chicken thighs (roughly 4 pieces)
4 tbsp saké
4 tbsp GF soy sauce
2 knob ginger
2 cup cornflour (more or less)
6 cups rice bran oil
4 spring onions
½ cup coriander
SAUCE:--
½ tsp SIDS CRAZY LEMON
1 cup Thai sweet chilli sauce
4 tbsp water

Remove and discard extra fat and cut each chicken thigh into 5-6 pieces, about 4 cm each.
Peel the ginger skin and grate it. Cut the spring onion and coriander into small pieces.
In a medium bowl, combine saké, soy sauce and grated ginger, then add the chicken pieces to marinate. Keep in the fridge for 30 minutes. (You may have noticed already that in Japanese cooking, common marinade time is between 20-30 minutes to preserve the ingredient’s original taste)
In the tray or bowl, prepare cornflour. In a medium pot, heat the oil to 170ºC. Use a thermometer or wooden chopsticks to see if the oil is ready. (You put a chopstick in the oil and when you see the bubbles around it, it’s ready)
When the oil is hot, drain the chicken well from the marinade and coat each piece with the cornflour. Make sure the chicken is all covered by the cornflour so when you put the chicken into the oil, it won’t splatter.
Slowly place 4-6 chicken into the wok. (Work with a few pieces at a time, so the oil temperature won’t drop quickly) Deep fry the chicken for 90 seconds, until the chicken is light golden colour. Transfer the chicken to a wire rack or paper towel to drain excess oil. Let the chicken cook with remaining heat while you work on the rest of chicken.
Once the chicken is all deep fried for the first round, use a fine mesh sieve to pick up crumbs to keep the oil clean. If you don't do this step, the crumbs get darker then the oil gets darker. Increase the heat and bring the oil to 180ºC. Deep fry the chicken for the second time for 45 seconds until crispy and golden brown.
Transfer the chicken to a wire rack to drain excess oil.
In a frying pan, combine SIDS CRAZY LEMON with the sauce ingredients. Add spring onion and coriander, and mix over medium heat.
When the sauce is bubbling, add the chicken and quickly coat well with the sauce. Don’t leave in the pan for more than 15 seconds. Transfer to a serving plate.
To Store:-- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. However, the breading will no longer be crispy.