Ingredients
- 4 chicken thighs, cut into small pieces
- 3 tablespoons soy sauce
- 2 tablespoons Sake (Japanese rice liquor)
- 1 tablespoon Mirin (Japanese sweet wine)
- 2 teaspoons of ginger juice
- 1/3 cup katakuriko (potato starch) or cornstarch
- oil for frying
Lets go cook
1. Mix the soy sauce, sake, mirin, and ginger juice.
2. Macerate the chicken in the sauce for 30 – 60 minutes.
3. Remove chicken from sauce and drain lightly with paper.
4. Preheat the oil to 180º in a deep saucepan.
5. Coat the chicken in the starch and fry in plenty of hot oil until golden brown.
6. Remove chicken and drain on absorbent paper.