|
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°C, 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.
|