Ingredients:
500 g chicken thighs (bite size pieces)
2 tablespoons soy sauce
2 tablespoons sake
1 teaspoon grated ginger
1 teaspoon grated garlic
Pinch Salt and pepper
Potato starch (or flour), for coating
Vegetable oil, for deep-frying
1 lemon (optional)
Preparation:
In a bowl, combine chicken, salt, pepper, soy sauce, sake, ginger, garlic, and massage the chicken gently. Marinate for 15 minutes. You can use a Zip-lock bag instead of a bowl or a tray.
Heat oil to 170 degrees Celsius.
Drain extra marinade from the chicken. Dredge the chicken in potato starch, and then, pat the excess flour off the chicken.
After putting the flour on the chicken, deep-fry the chicken right away for about 4 to 5 minutes.
Don’t touch the chicken for the first one minute to prevent the flour coating from coming off the chicken.
After one minute, stir the chicken several times. It helps the moisture to evaporate, and it makes the chicken crispy.
Take the chicken out and drain excess oil.