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Ingredients
Method
- 700g boneless chicken thighs, cut into bite-sized pieces
- 3/4 cup potato starch (or cornflour)
- Vegetable oil, for deep frying
- Kewpie mayonnaise and lemon wedges, to serve
- For the Marinade
- 3 tbsp soy sauce,
- 2 tbsp sake (or dry sherry),
- 1 tbsp mirin,
- 2 cloves garlic minced,
- 1 tsp fresh ginger grated
- Combine marinade ingredients with chicken, toss well and refrigerate for at least 30 minutes (1–2 hours if possible).
- Heat oil in a deep heavy-based saucepan to 170°C. Remove chicken from marinade and toss in potato starch to coat well, shaking off excess.
- Fry in batches for 4–5 minutes until deep golden and cooked through. Rest on a rack for 2 minutes, then fry again at 190°C for 60 seconds for extra crunch. Serve hot with Kewpie and lemon.
50 mins
4 serving
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