Remove the tendons from the chicken tenders and slice them diagonally into bite-sized pieces. Rub them well with the sake, soy sauce, garlic, and salt, and let marinate for about 30 minutes.

Make the batter. In a bowl, combine the potato starch and flour and mix together. In a separate bowl, beat the egg and mix with the cold water.

Add the egg and water mixture to the flour mixture and stir until just combined—do not overmix; it’s okay if some lumps remain.

Heat oil to 350°F (180°C). Fry the chicken pieces for about 4 minutes, turning until both sides are golden brown. You’ll notice the bubbles get larger when they’re done!

They’re delicious as-is with plenty of flavor! For extra taste, try dipping in ponzu sauce and a little mustard. Perfect for lunchboxes!