Serves 6-8 as a snack
Ingredients:
- 1 kg (2 lb 4 oz) chicken thigh cutlets or fillets, skin on
- 60ml (1/4 cup) Japanese Soy Sauce
- 60ml (1/4 cup) Mirin
- 1 tsp Sake
- 2 tsp finely grated fresh ginger and its juice
- 3 garlic cloves, crushed
- Katakuriko or potato starch, for coating oil, for deep-frying
- lemon wedge, to serve
- Japanese mayonnaise (Kewpie Mayonnaise), to serve
Method:
- Remove the bone from the cutlets and cut the chicken into 4cm (1 1/2 in) 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 1-4 hours.
- Fill a deep-fat fryer or large saucepan one-third full of oil and heat to 180'c (350'F), 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 katakuriko and shake off and excess. Deep-fry in batches for 6-7 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 or Japanese mayonnaise.
