- 500 grams boneless chicken thighs, skin off
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 teaspoons sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, crushed
- To cook:
- vegetable oil
- ½ cup potato flour or cornflour
1. Trim the chicken of excess fat and cut into 4cm pieces.
2. Place all the remaining ingredients in a bowl and add the chicken, tossing well to combine. Cover and refrigerate for 2 hours.
3. Heat 3 cm of oil in a deep medium saucepan to 170˚C or until a cube of bread dropped into the oil turns golden in 30 seconds.
4. Tip the chicken into a sieve to drain off the marinade. Put the potato flour into a bowl and add the chicken, tossing so it is all well coated.
5. Shake off the excess flour and cook the chicken in batches, for about 4 minutes, turning occasionally until golden and crisp and cooked through. Don’t overcrowd the pan. Drain on kitchen towels and keep warm in a low oven.
To serve: Place the chicken on plates and serve with the dipping sauce, Kewpie mayonnaise and lemon wedges.
Cook’s tip: If you want to add a spicy note, serve a small bowl of nanami togarashi for dipping the fried chicken.
Recipe: Dish Magazine, Photography: Manja Wachsmuth