For the chicken... - Chicken Thigh Fillet (boneless and skinless, trimmed of visible fat - I don't think you need the skin for this recipe but you could keep it on if preferred) - Nihonshu (sake) - Chopped garlic or garlic powder - White pepper - Cornflour and Plain Flour

For The Glaze... - Black vinegar (any kind, I used the Chinese Chinkiang variety) - Sugar (I used palm sugar but any kind will do I think) - Soy sauce

Plus tartare sauce to serve. I used the Preserved Lemon Tartare sauce I had left over from yesterday's fish and chips.