Follow these steps for perfect results
Chicken thigh meat
cut into bite-sized pieces
Soy sauce
Sake
Garlic
minced
Ginger
grated
Chicken soup stock granules
Sesame oil
Salt
Pepper
Cut the chicken into bite-sized pieces.
In a bowl, combine soy sauce, sake, garlic, ginger, chicken soup stock granules, and sesame oil.
Add the chicken to the marinade and mix well. Let it marinate for at least 10 minutes.
Coat the marinated chicken with katakuriko (potato starch).
Heat oil to 170C (340F).
Carefully add the coated chicken to the hot oil and deep fry until golden brown and crispy.
Remove the fried chicken and place on a wire rack to drain excess oil.
Serve hot and enjoy.
Expert advice for the best results
Ensure oil is at the correct temperature for even cooking.
Do not overcrowd the fryer.
Marinate the chicken for at least 30 minutes for better flavor.
Everything you need to know before you start
15 minutes
Marinate the chicken ahead of time.
Garnish with lemon wedges and chopped scallions.
Serve with Japanese mayonnaise or lemon wedges.
Pair with rice and a side of salad.
Serve as an appetizer with dipping sauce.
Crisp and refreshing.
Acidity complements the fried chicken.
Discover the story behind this recipe
Popular Japanese comfort food, often served at festivals and in bento boxes.
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