Recipe by JustJanS
This is very popular in Japan, and very popular with my children. It's also a favorite dish in the restaurant where I work. The Japanese are quite happy to eat this at room temperature too. Prep time includes marinating time.
Top Review by LuvMyBabies
oh man this is delicious. this is going straight to my favorites folder. i sub. mirin for sake since that's all i had...threw cornstarch INTO the marinating chicken just right before frying and did add 1 clove of garlic (grated). marinated it for 7-8 hours and delicioius. i also ended up using 1 pound of thinly sliced chicken breasts since that's all i had in the freezer and cut it up into bite size pieces. also seasoned it w/ salt and pepper right after coming out of the deep fryer. whole family loved it. thanks sooo much for sharing such a wonderful recipe! truly one of my fav recipes that i found on this site.
- 600 g boneless skinless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 teaspoons fresh ginger juice (I grate fresh ginger root, then squeeze between my finger tips to extract the juice)
- 5 tablespoons cornstarch
- vegetable oil (for deep frying)
Directions See How It's Made
- Using a fork, prick holes all over the fillets, then cut into 5cm pieces.
- Mix soy, sake and ginger juice and marinate the chicken for 20 minutes.
- Pat the chicken dry with paper towel and then toss in the corn starch.
- Heat the oil to 165-170C degrees and fry slowly and well.