Measure the ingredients for the marinade.
Combine all the liquids and spices in a small mixing bowl, and grate in the ginger and garlic.
Stir well with a spoon to mix them.
Trim pieces of bones and gristles off the chicken thigh, if any.
Cover it with the cling wrap and flatten out by pounding it with a saucepan.
Check if the thigh has even thickness overall.
Put the thigh in a large mixing bowl and pour the marinade.
Rub the marinade well into the meat using a clean sanitized hand or a gloved hand.
Cover with cling wrap and let it marinate in the fridge for an hour.
Meanwhile, using a mandoline slicer, shred the cabbage into a mesh strainer placed in a large mixing bowl.
Soak in cold water for 3 minutes.
Drain and keep in the fridge until plating.
Cut out a lemon wedge.
Take the marinated chicken thigh out and dust thoroughly with the Katakuriko. Leave it for for 5 minutes so that the starch coating will better stick to the meat.
Heat the oil in a pan up to approx. 160℃/320℉.
Fry the thigh for about 4 minutes in total, turning it over after 2 minutes of frying.
Take it out on to a wire rack placed in a tray and rest for 4 minutes.
Increase the oil temperature to 180℃/356℉ and fry the thigh for the second time for 30 seconds to crisp up the crust.
Take the chicken out and cut into long strips.
Place the caggabe salad, a lemon wedge and the Sanzoku-Yaki on a serving plate and put the mayonnaise beside the salad.