About This Dish

This is one of the traditional Japanese home dishes. It tastes good freshly fried or even it is cooled down. Japanese people often put this into their kid’s bento box (lunch box) for their school lunch.

Servings: 3-4

Prep Time: 30 mins

Cooking Time: 10mins.

Ingredients

400g Chicken Thigh (boneless) (https://amzn.to/2NTul3K)

A piece of Ginger (more ginger is better to enhance the flavor)
(https://amzn.to/2LmBgRy)

4 tbsp Potato Starch (or substitute with Cornstarch)
(https://amzn.to/2LqJV5D / https://amzn.to/2NRNbIE)

2 tbsp Soy Sauce (https://amzn.to/34yBCvZ)

1 tbsp Sake (Japanese Rice Wine) (https://amzn.to/2N7meRM)

Steps

1. Debone the chicken if there is a bone. Cut into small pieces. A little bit bigger than the bite size

2. Put the chicken, soy sauce and sake

3. Grate ginger and squeeze the juice of the ginger into the zip bag

4. Marinate for 20 minutes

5. Transfer the marinated chicken meat into the bowl and add the starch to coat it

6. Fry at 320 degrees fahrenheit and fry again at 350 degrees fahrenheit to get the crispy texture

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