In a bowl, combine chicken with soy sauce, sake, mirin, sesame oil, garlic, ginger, white pepper, salt and egg white.
Marinate in the fridge for 1 hour or overnight.
In a bowl, combine mayo, Thai sweet chili sauce, sriracha and lemon juice. Set aside.
Dredge the chicken in potato starch and deep fry for 5 to 6 minutes or until golden brown and crispy.
Toss fried chicken with the sauce, serve with hot steamed rice and garnish with green onion or chives. Enjoy!
