2 garlic cloves, crushed
2.5cm/1in piece fresh root ginger, peeled and finely grated
1 lemon, cut into wedges
1 tbsp chicken stock powder
kewpie mayonnaise
50²µ/1¾´Ç³ú plain flour
generous pinch ground black pepper
¼ tsp shichimi togarashi, or ⅛ tsp mild red chilli powder
50²µ/1¾´Ç³ú cornflour
3 tbsp cooking sake (rice wine)
2 tsp sea salt 
3 tbsp light soy sauce
vegetable oil, for deep frying
400g/14oz skinless and boneless chicken thighs, cut into bite-size pieces