
4 chicken breasts, skinned and boned
1½ teaspoons grated ginger
1 clove garlic, grated
Pinch of sea salt
For the Sauce:
4 tablespoons sake
4 tablespoons mirin
4 tablespoons soy sauce
2 tablespoons sesame oil plus 2 tablespoons extra for frying
1 teaspoon grated ginger
1 garlic cloves, crushed
½ teaspoon chilli flakes
For the Garnish:
1 tablespoon sesame seeds, toasted
Coriander leaves
Plain rice, to serve