1 Combine the ginger juice, garlic, soy sauce and sake in a mixing bowl. Marinate chicken pieces with mixture in the mixing bowl and let stand for 20 minutes.
2 Drain chicken and toss lightly in cornstarch, shaking off any excess.
3 Meanwhile, heat oil to 160˚C (325°F). Fry the chicken, about 4 to 5 pieces at a time, until golden and cooked through, about 4 minutes.
4 Remove with a slotted spoon and drain on a paper toweling. When oil returns to 160˚C (325°F), add more chicken pieces and repeat until all the chunks are cooked. Keep chicken pieces warm until serving. Arrange on individual plates and garnish with lemon wedges.