Start by preparing the chicken. In a mixing bowl, combine the chicken strips with soy sauce, minced garlic, grated ginger, kosher salt, ground black pepper, and sake (or mirin).

Use your hands to mix everything thoroughly, ensuring the chicken is evenly coated with the flavourful seasonings.

In another bowl, add the whisked egg, flour, cornstarch, and a pinch of ground black pepper.

Gently stir the mixture while gradually adding the cold water. Mix just until combined. Avoid stirring too much, as this can make the mixture to dense.

Place the panko breadcrumbs in a separate bowl.

Dip each seasoned chicken strip into the batter, ensuring it's fully covered.

Then, roll the battered chicken in the panko breadcrumbs, pressing gently so the panko breadcrumbs stick nicely.

Heat vegetable oil in a deep frying pan or medium saucepan over medium heat until it begins to shimmer.

Fry a few pieces of chicken at a time to avoid overcrowding the pan.

Cook the chicken until it's golden brown and crispy.

Once fried, remove the chicken tempura pieces from the hot oil and place them on a wire rack or paper towels to absorb any excess oil.

For the perfect flavour pairing, serve them hot with your favourite dipping sauce. Some popular choices include tentsuyu tempura sauce, sweet chilli sauce, honey mustard, or even a simple like my sriracha mayo.