Japanese Fried Chicken


1 lb boneless, skinless chicken breasts/thighs, cut into cubes
3 inches ginger, peeled, pounded with a mortar and pestle to extract 2 tablespoons juice
3 tablespoons soy sauce
6 tablespoons Japanese cooking sake
2 tablespoon Japanese mirin
Cornstarch, for coating
Oil, for deep frying
Sesame, for garnishing

Miso Mayo Dip:

2 tablespoons mayonnaise
2 teaspoons white miso paste
2 teaspoon apple cider vinegar or Japanese rice vinegar
2 teaspoons honey
Pinch of sugar