INGREDIENTS
- 300 g boneless chicken thigh(s) – skin-on
- 1 tbsp soy sauce
- 1 tbsp sake
- ¼ tsp black pepper
- 2 tsp grated garlic – or garlic paste
- 1 tsp grated ginger – or ginger paste
- 5 tbsp potato starch – or corn starch
- cooking oil – for shallow frying
- lemon wedges – optional
INSTRUCTIONS
- Cut 300 g boneless chicken thigh(s) into bite size pieces. (40-50g, 1.4-1.7 oz per piece)
- In a zip lock bag or tupperware, add 1 tbsp soy sauce, 1 tbsp sake, ¼ tsp black pepper, 2 tsp grated garlic and 1 tsp grated ginger together with the chicken pieces and marinate for 30 mins in the refrigerator.
- Once marinated, start preheating a pan of oil to 160 °C. It should be about 3cm deep (just over 1 inch).
- Sprinkle about 5 tbsp potato starch onto a plate. Shake the excess marinade off each chicken piece before rolling it in the starch.
- Once the oil is hot, place the chicken pieces in the pan and shallow fry at 160 °C for 3 minutes on each side.
- Turn up the heat to 190 °C and fry for 1 minute on each side.
- Transfer the chicken to a wire rack or absorbent kitchen towels to allow the excess oil to drip off.
- Serve and enjoy.