Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Soy sauce

  2. 2 tablespoons 30ml Sake

  3. 1 tablespoon 15ml Grated ginger root

  4. 1 teaspoon 5ml Dark sesame oil

  5. 1 lb 454g / 16oz Boneless skinless chicken thighs - cut bite-sized

  6. 1 lb 454g / 16oz Garlic clove - lightly crushed (large)

  7. 1/3 cup 78ml Japanese potato starch (katakuri-ko) Peanut or vegetable oil - for frying

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In large glass or stainless steel bowl, stir together soy sauce, sake, ginger root and sesame oil. Add chicken and garlic and toss until chicken is evenly coated. Cover and refrigerate at least 1 hour or overnight. Sprinkle potato starch over chicken and toss until mixture forms a smooth batter. Fill deep-fat fryer or Dutch oven with enough oil to come halfway up sides or at least 2 inches deep. Set wire rack over baking sheet. Over medium-high heat, bring oil to 375 degrees (hot but not smoking). Stir chicken again to coat it evenly and, wearing heat-proof gloves, transfer it a few pieces at a time to hot oil. Fry until chicken is light gold, about 2 minutes, and transfer to wire rack. Drain well. Bring temperature of oil back to 375 degrees. Return all of chicken pieces to oil and fry until crisp and golden, about 1 minute. Remove from fat, allow any excess oil to drip off and transfer chicken to rack to drain thoroughly. Serve hot or at room temperature. This recipe yields 4 servings. Each serving: 212 calories; 248 mg sodium; 94 mg cholesterol; 12 grams fat; 1 gram carbohydrates; 23 grams protein; 0 fiber.


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