Japanese Fried Chicken

 This is from Air Fryer Cookbook (PIL Publications) 

 1 lb. boneless chicken breast, cut into 2-inch pieces

3 TBS tamari or soy sauce

2 TBS sake

3 cloves garlic minced

1 tsp minced fresh ginger

1/3 cup cornstarch

3 TBS all-purpose flour

Dipping Sauce:

1/4 C unseasoned rice vinegar

3 tsp. tamari or soy sauce

1 tsp dark sesame oil

Place chicken in large resealable food storage bag.  Mix 3 Tbs Tamara or soy sauce, sake,  garlic and ginger in small bowl, pour over chicken and marinate in fridge at least 30 minutes turning bag occasionally.

Preheat air fryer to 390.  Combine cornstarch and flour in shallow dish.  Drain chicken and discard marinade.  Roll chicken in cornstarch mixture, shaking off excess.

Cook in batches 8-10 minutes or until golden brown.  Dip in sauce.