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Recipe from: Angie Tee
550 to 600 grams boneless chicken thighs, skin or skinless
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin
2½ teaspoons ginger juice
1 teaspoon vegetable oil
1 egg white
100 to 120 grams potato starch
vegetable oil for deep-frying
Cut each piece of chicken into bite-sized or about 1½ inches pieces. Marinate the chicken with soy sauce, sake, mirin, ginger juice, and 1 tablespoons vegetable oil. Set aside for about 30 minutes.
Preheat the oil to 340° in a wok or deep fryer.
Add egg white to the chicken and mix well. Coat the chicken pieces with potato starch. Deep-fry a few pieces of chicken at a time until brown and crisp. Drain on paper towel. Serve hot or warm with Japanese style mayonnaise.