In a bowl mix together the mayonnaise and sweet chili sauce. Set aside until ready to serve.

In a large bowl, add the chicken pieces, ginger, garlic, rice vinegar (or sake), soy sauce, sesame oil, white pepper and salt.

Mix thoroughly, and marinate for at least one hour but no more than 24 hours since some of the ingredients are acidic.

After marinating, sprinkle in the potato flour (or cornstarch) a tablespoon at a time until the chicken pieces are coated lightly. The coating should be mostly dry but not saturated with flour like normal fried chicken.

If using a deep fryer: fill to max line and get temperature to 300 degrees. Working in batches, add in a few pieces of chicken, being careful not to over crowd the frying basket and fry for 5-7 minutes. Once all pieces go through the first fry, raise the temperature to 350 and fry for 2-3 minutes or until golden brown.

If frying on the stove: add about an inch of oil to a deep frying pan over medium heat. Working in batches, add in a few pieces of chicken, being careful not to over crowd the pan and fry for 5-7 minutes.

Once all pieces go through the first fry, raise the temperature to high heat and fry for 2-3 minutes or until golden brown.

Transfer to a cooling rake until you are ready to serve.

Garnish with green onions, lemon wedges and a side of dipping sauce. 
Enjoy!