Deep-Fried Marinated Chicken Recipe |
Ingredients: |
1 kg chicken thigh cutlets or fillets, skin on 60 ml Japanese soy sauce 60 ml mirin 1 tablespoon sake 2 teaspoons finely grated fresh ginger and its juice 3 garlic cloves, crushed corn flour or potato starch, for coating oil for deep-frying lemon wedges, to serve |
Method: Remove the bone from the cutlets and cut the chicken into 4 cm squares. Combine the soy sauce, mirin, sake, ginger and juice, and garlic in a non-metallic bowl and add the chicken. Stir to coat, cover with plastic wrap and marinate in the fridge for 1 hour. Fill a deep-fat fryer or large saucepan one-third full of oil and heat to 180 degrees Celsius, or until a cube of bread dropped into the oil browns in 15 seconds. Drain the chicken pieces well, discarding the marinade. Lightly coat the chicken in the potato starch or corn flour and shake off any excess. Deep-fry in batches for 10 minutes, or until golden and crisp and the chicken is just cooked through. Drain well on paper towels and sprinkle with salt. Serve with lemon wedges. |
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