Ingredients
Chicken
- 1 kg boneless, skinless chicken thighs
Marinade
- 3 tablespoons soy sauce
- 2 tablespoons cooking sake
- 1 tablespoon death
- 20 g fresh grated ginger
- 2 minced garlic cloves
Coating and Frying
- 60 g potato starch (katakuriko) or cornstarch
- one liter vegetable oil for frying
Support (optional)
- 1 lemon cut into wedges
Instructions
- 1
Cut the chicken thighs into equal-sized pieces, approximately 4-5 cm. Remove excess fat if necessary.
- 2
In a large bowl, combine the soy sauce, sake, mirin, grated ginger, and minced garlic to make the marinade.
- 3
Add the chicken pieces to the marinade and mix well to coat. Cover the bowl and marinate in the refrigerator for at least 30 minutes, ideally 1 to 2 hours for optimal flavor.
- 4
Lightly drain the chicken pieces of excess marinade. In a freezer bag or shallow dish, add the potato starch and coat each piece of chicken evenly, patting to remove excess starch.
- 5
Heat the vegetable oil in a large heavy-bottomed saucepan or deep fryer to 160-170°C. Fry the chicken pieces in small batches (so as not to lower the oil temperature) for 2-3 minutes, until lightly browned and cooked through. Remove and drain on a wire rack.
- 6
Increase the oil temperature to 356-378°F. Fry the chicken pieces again in small batches for 1-2 minutes, until they are golden brown and very crispy.
- 7
Remove the chicken from the oil and drain on paper towels to remove excess fat. Serve immediately with lemon wedges and, if desired, Japanese mayonnaise.
